House Special Recipe

Prepare vegetables and ham

Clean mushrooms with a damp paper towel and slice thinly. Peel and finely dice onion to yield about 1/4 cup. Core and dice red bell pepper to yield about 1/4 cup. Dice ham into small 1/4-inch cubes. Chop parsley and measure cheeses.

Crack eggs into a bowl, add milk, salt and pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30 seconds).

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tsp olive oil and 1 tbsp unsalted butter. When butter is melted and foaming, add sliced mushrooms in a single layer. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 4 minutes.

Add diced onion and red bell pepper to the mushrooms. Sauté together until onion is translucent and peppers soften, about 3 minutes. Stir in diced ham and cook 1–2 more minutes to heat through and let edges caramelize slightly. Season the mixture lightly with a pinch of salt and a few grinds of black pepper. Transfer the cooked filling to a plate and wipe skillet clean if necessary, leaving any fond for flavor.

Return the skillet to medium-low heat and add the remaining 1 tbsp butter. Swirl to coat the pan and let butter settle but not brown.

Pour the whisked eggs into the skillet and let sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until the top is mostly set but still slightly glossy (about 60–90 seconds total).

Spoon the warm mushroom-onion-pepper-ham filling onto one half of the omelette in an even layer.

Sprinkle the shredded cheddar and optional Parmesan evenly over the filling. If using, sprinkle chili flakes for heat.

Carefully fold the empty half of the omelette over the filling using the spatula. Let cook another 20–30 seconds to melt the cheese and finish cooking through. For a fully set center, cover the pan for 20 seconds.

Slide the omelette onto a plate, garnish with chopped parsley, and season with an extra pinch of salt and pepper to taste.

Plate the House Special Omelette with the chosen side: one short stack (2) pancakes, a bowl of soup, a side salad, or two other side items. Serve hot.

Estimated plating: fold omelette gently for a neat presentation. Total portion should serve one.