Bartonville Omelette Recipe

Slice and measure

Clean mushrooms and slice about 1/4-inch thick. Thinly slice pickled vegetables if not already thin. Rinse and dry baby spinach. If using add-on protein, dice into small pieces and have cheese measured. Crack eggs into a bowl.

Whisk eggs with milk, 1 tsp kosher salt and 1 tsp black pepper until combined and slightly frothy.

Heat a nonstick or stainless skillet over medium-high heat. Add 1 tsp olive oil. When shimmering, add sliced mushrooms in a single layer. Let them sear without crowding for 1–2 minutes, then stir. Cook 3–4 minutes total until golden and any liquid evaporates. Season with 1/4 tsp salt and 1/4 tsp pepper. Transfer mushrooms to a small bowl and keep warm.

In the same skillet over medium heat, add 1/2 tbsp butter. Add the thinly sliced pickled vegetables and toss just to warm and slightly caramelize edges, about 1–2 minutes. This step softens the sharpness of the pickles while preserving tang. Remove and keep warm with mushrooms.

Add 1/2 tsp olive oil to the skillet over medium heat. Add baby spinach and 1/8 tsp salt. Cook, stirring, until just wilted, about 30–60 seconds. Remove and set aside with mushrooms and pickles.

Wipe the skillet clean and return to medium-low heat. Add 1 tbsp unsalted butter and 1 tsp neutral oil (this raises the smoke point). Swirl to coat and let butter foam but not brown.

Pour the whisked eggs into the skillet and let them sit undisturbed for 10–15 seconds. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until eggs are mostly set but still slightly creamy on top, about 1–2 minutes.

Evenly distribute the cooked mushrooms, sautéed pickled vegetables, wilted spinach, and cheese (if using) over one half of the omelette. If adding protein, scatter it evenly over the same half.

Use the spatula to fold the empty half over the filled half. Let the omelette cook 20–30 seconds more to warm fillings and finish setting, then gently slide onto a plate seam-side down.

Plate the omelette with your choice of side: breakfast potatoes or a small mixed green salad. Season with additional salt and pepper to taste. Serve immediately.