Omelets Recipe

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 1 tablespoon milk or cream, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Using a fork or whisk, beat vigorously until yolks and whites are fully combined and the mixture is slightly frothy (about 20–30 seconds).

Heat the pan

Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown (about 30–45 seconds). Tilt the pan so butter coats the surface.

Cook eggs

Pour the beaten eggs into the hot pan. Let sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently stir the eggs in the center with small circular motions to create soft curds, while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly glossy on top (about 45–60 seconds total).

Add filling

When the eggs are mostly set but still slightly wet on top, sprinkle 1 ounce shredded cheese evenly over one half of the omelet and scatter 1 tablespoon chopped chives on top of the cheese. If using additional fillings (ham, mushrooms, peppers, spinach), distribute them evenly over the cheese.

Fold and finish

Using the spatula, carefully lift the edge of the omelet opposite the fillings and fold it over to cover the fillings (forming a half-moon). Let cook for 15–30 seconds more to melt the cheese and finish setting the eggs. If you prefer a creamier interior, remove from heat when still slightly soft and let carryover heat finish cooking for 30–60 seconds.

Plate and garnish

Slide the omelet onto a warm plate, seam-side down. Garnish with 1 tablespoon microgreens or extra chives and a dash (about 1 teaspoon) of hot sauce or salsa if desired.

Serve

Serve immediately while hot. Recommend pairing with toast, salad, or roasted potatoes.