Daily Omelette & Salad Recipe

Prep vegetables

Wash and dry the seasonal vegetables. Dice heartier items (bell pepper, zucchini, mushrooms) into small 1/4-inch pieces. If using spinach, roughly chop. Halve cherry tomatoes.

Cook vegetables

Place a nonstick or well-seasoned 8-inch skillet over medium heat. Add 1 tsp olive oil (or a small pat of butter). When shimmering, add the diced vegetables that need cooking (peppers, mushrooms, zucchini). Sauté 3–4 minutes until softened and any released liquid has evaporated. If using spinach or cherry tomatoes, add in the last 1 minute to wilt or warm slightly. Transfer vegetables to a plate and keep warm.

Beat eggs

Crack the 3 eggs into a bowl. Add 2 tbsp milk or cream, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk until fully combined and slightly frothy (about 20–30 seconds).

Cook omelette

Wipe the skillet clean, return to medium-low heat and add 1 tbsp unsalted butter. When the butter foams but before it browns, pour in the beaten eggs, tilting the pan to distribute evenly. Let the eggs set undisturbed for about 20–30 seconds, then use a spatula to gently push set edges toward the center while tilting the pan so uncooked egg flows to the edges. After about 1–1.5 minutes the top will still be slightly runny but mostly set.

Fill and finish

Sprinkle the sautéed vegetables evenly over one half of the omelette and top with the grated cheese (about 1 oz). Let cook another 30–60 seconds until cheese begins to melt and the eggs are set but still tender. Use the spatula to fold the omelette in half over the fillings. Slide onto a plate and rest 30 seconds before serving.

Assemble the salad just before serving. In a medium bowl combine 2 cups mixed salad greens and 1 cup seasonal salad vegetables (cucumber, radish, carrot, cherry tomatoes).

In a small jar or bowl whisk together 1 tbsp extra-virgin olive oil, 1 tsp lemon juice or vinegar, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Drizzle dressing over the greens and gently toss to coat evenly.

Toast 2 slices of bread to your desired level (in a toaster or under a broiler). Spread 1 tsp butter or brush with olive oil while warm.

Place the folded omelette on a plate alongside the dressed salad and the buttered toast. Optionally garnish with a small sprinkle of extra cheese, a grind of black pepper, or fresh herbs such as chives or parsley.