Garden Recipe

Prepare egg mixture

Crack the eggs into a medium bowl. Add the whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until well combined and slightly frothy (about 30 seconds). Set aside.

Heat a 10-inch nonstick skillet over medium-low heat. Add the unsalted butter and 1 teaspoon olive oil; allow butter to melt and foam but not brown.

Prep vegetables

While heating the pan, thinly slice the yellow onion. Slice mushrooms into 1/4-inch slices. Dice the tomato, remove seeds if you prefer less moisture. Core and thinly slice the bell peppers into small strips. Roughly chop the spinach if leaves are large. Slice the avocado in half, remove pit, scoop out 1/2 and thinly slice; reserve for garnish.

Sauté onions and peppers

Add the sliced onion and bell peppers to the skillet over medium-low heat. Season with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Cook mushrooms

Increase heat to medium. Add the sliced mushrooms to the pan and cook until they release liquid and it evaporates, and mushrooms begin to brown, about 3–4 minutes. Season lightly with a pinch of salt and 1/4 teaspoon black pepper.

Wilt spinach & warm tomato

Add the chopped spinach and diced tomato to the skillet. Stir and cook just until the spinach wilts and excess liquid has mostly evaporated, about 1–2 minutes. Transfer the vegetable mixture to a bowl and wipe the skillet clean with a paper towel. Reduce heat to low–medium.

Cook eggs

Add a small pat of butter (or 1/2 tbs) to the cleaned skillet over low–medium heat. Pour in the whisked eggs, tilting the pan to distribute evenly. Let eggs set undisturbed for about 20–30 seconds, then use a silicone spatula to gently pull the cooked edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue until eggs are mostly set but still slightly glossy on top, about 1–2 minutes.

Add filling

Arrange half of the sautéed vegetable mixture over one half of the omelette. Sprinkle the shredded fontina cheese evenly over the vegetables (reserve a tablespoon of cheese for garnish if desired).

Finish & fold

Using the spatula, fold the empty half of the omelette over the filled half. Let cook for another 30–60 seconds to melt the cheese and finish setting the eggs (cover the pan for faster melting). Slide the omelette onto a plate.

Top the omelette with the sliced avocado. Sprinkle the remaining fontina (if reserved) and the thinly sliced chives over the top. Taste and adjust seasoning with the remaining 1/2 teaspoon salt if needed and a grind of black pepper.

If desired, add a few drops of hot sauce. Serve immediately. This recipe yields one large 2-portion omelette or two smaller individual servings.