Best Omelette Recipe

Wash the spinach thoroughly and pat dry. Thinly slice scallions, keeping whites and greens separate. Quarter and drain artichoke hearts if not already. Seed and dice the tomato. Crumble goat cheese and set aside.

Crack the eggs into a bowl, add the milk, salt, and pepper. Whisk vigorously until blended and slightly frothy (about 30 seconds).

Warm the Sunrise biscuit according to package or recipe instructions so it’s ready to serve with the omelette.

Sauté aromatics and vegetables

Heat a nonstick skillet over medium heat and add 1/2 tablespoon of butter. Add the white parts of the sliced scallions and sauté 30–45 seconds until fragrant. Add the quartered artichoke hearts and cook 1–2 minutes to warm and lightly brown edges.

Add the spinach to the pan in handfuls, stirring to wilt (about 1–2 minutes). Once wilted, add the diced tomato and a squeeze (about 1/2 tsp) of lemon juice, toss to combine, and remove the filling to a plate. Keep skillet over medium-low heat.

Start the eggs

Add the remaining 1/2 tablespoon of butter to the skillet and swirl to coat. Pour the whisked eggs into the pan, tilting the pan to spread evenly. Let the eggs set undisturbed for about 20–30 seconds.

Using a silicone spatula, gently pull the cooked edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue this motion until the eggs are mostly set but still slightly glossy on top (about 1–1.5 minutes).

When the eggs are mostly set, spoon the warm spinach-artichoke-tomato filling onto one half of the omelette in an even layer.

Sprinkle the crumbled goat cheese over the filling and add half of the sliced scallion greens on top of the cheese.

Carefully fold the empty half of the omelette over the filling. Let it cook for 20–30 seconds more to warm the filling through and slightly melt the goat cheese. If desired, cover the pan briefly (10–15 seconds) to help melting.

Slide the omelette onto a plate. Spoon 2 tablespoons of salsa verde over or alongside the omelette, or drizzle as desired.

Garnish with remaining scallion greens and a light crack of black pepper. Serve immediately with the warmed Sunrise biscuit on the side.

Optional: If you prefer a slightly tangier finish, add another small squeeze of lemon (about 1/4 tsp) over the filling before folding.