Designer Special Omelet Recipe
Pick three: bacon, sausage, ham, cheese, chicken, chorizo, tomatoes, peppers, onions, spinach, mushrooms, green chilis served with hash browns & toast. Additional ingredients $1.00
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Ingredients
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Egg Base
Choice Fillings (pick any three) — quantities shown for three selections total
Hash Browns & Toast
Optional Garnishes
Method
Prep Work
Choose fillings
Select any three fillings from the Choice Fillings section. Use the listed quantities for one omelet serving. If more than three are chosen, increase additional filling quantities by approximately 0.25 cup each (or $1.00 each as the menu notes).
If using raw proteins (bacon, sausage, chorizo, chicken) cook them first: cook bacon until crisp and chop; cook sausage or chorizo in a skillet until browned and crumbly; cook chicken thoroughly and shred or dice. Sauté mushrooms, onions, peppers or spinach briefly until softened (about 2–3 minutes). Drain any excess fat and set fillings aside.
Preheat oven to warm (optional) or a low setting to keep toast warm while finishing other items.
Hash Browns & Toast
Cook hash browns
Heat 1 tablespoon vegetable oil in a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 cup frozen shredded hash browns in an even layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press down with a spatula and cook undisturbed 4–5 minutes until golden brown on bottom. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to a plate and keep warm.
Toast bread
Toast 2 slices of bread to desired doneness (in toaster or under broiler). Butter lightly and keep warm.
Make the Omelet
Beat eggs
Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 20–30 seconds).
Heat pan
Place a 9–10 inch nonstick skillet over medium-low to medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil. When butter is melted and foaming but not browned, tilt pan to coat surface.
Cook eggs
Pour the beaten eggs into the skillet and let sit undisturbed 15–20 seconds until edges begin to set. With a heatproof spatula, gently push set edges toward center while tilting pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly glossy on top — about 60–90 seconds total.
Add fillings
Arrange your three chosen fillings evenly over one half of the omelet. Sprinkle 1/2 cup shredded cheddar (or chosen cheese) if selected. Use pre-cooked fillings at room temperature or slightly warm; if any filling is raw (shouldn't be), ensure it was pre-cooked in Prep Work.
Fold and finish
Carefully use the spatula to fold the empty half of the omelet over the fillings. Let cook 30–60 seconds more to allow cheese to melt and fillings to heat through. If you prefer a fully set interior, cover the skillet for 20–30 seconds. Slide omelet onto plate.