Omelet Recipe

Whisk eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds). Set aside.

Prep pan and sauté aromatics

Place a nonstick or well-seasoned 8–10 inch skillet over medium heat. Add 1 tablespoon unsalted butter. When it melts and foams, add 1/4 cup finely diced yellow onion and 1/4 cup diced bell pepper. Sauté, stirring occasionally, until softened and translucent, about 3–4 minutes.

Cook mushrooms and meat

Add 1/4 cup sliced mushrooms and 1/3 cup diced ham or cooked bacon to the pan. Continue cooking until mushrooms release moisture and it evaporates and the meat warms and any bacon crisps slightly, about 2–3 minutes.

Wilt spinach

Stir in 1/2 cup chopped fresh spinach and cook just until wilted, about 30–45 seconds. Remove the sautéed filling to a bowl and wipe the pan clean with a paper towel, leaving any browned bits if desired for flavor.

Reduce heat to medium-low and add 1/2 teaspoon extra butter or oil to the skillet, swirling to coat the bottom. Pour the whisked eggs evenly into the pan. Let the eggs set undisturbed for 15–20 seconds until the edges begin to lift.

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion until the eggs are mostly set but still slightly glossy on top, about 1–1.5 minutes more.

When the omelet is mostly set, sprinkle the reserved filling evenly over one half of the omelet and top with 1/2 cup shredded cheddar cheese.

Fold the empty half of the omelet over the filled half using the spatula, forming a neat semicircle. Cook for another 20–30 seconds to melt the cheese and finish cooking, keeping the interior slightly soft.

Slide the omelet onto a plate seam-side down and let rest for 30 seconds.

Sprinkle 1 tablespoon thinly sliced fresh chives over the omelet and add hot sauce or salsa if desired (about 1 teaspoon). Serve immediately while warm.