Build Your Own Omelette* - Gfo Recipe

Prepare eggs

Crack 3 large whole eggs into a bowl (or substitute 3 egg whites for the +$2 option). Season with 1 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 30–45 seconds.

Preheat pan

Place a 10-inch nonstick skillet over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. Heat until butter foams but does not brown.

Prepare add-ins

Choose any 3 add-ins from the Veggie, Protein, and Cheese lists (quantities listed are recommended per omelette). If using raw vegetables that benefit from softening (onion, bell pepper, mushrooms), sauté them first: add a small splash of oil or butter to the hot pan and cook the diced onions and peppers for 2–3 minutes until softened; add mushrooms and cook another 2 minutes. Remove and set aside. If using spinach, wilt it in the pan for 30–45 seconds and drain excess moisture. Ensure cooked proteins (bacon, ham, sausage) are warmed briefly in the pan, then set aside.

Cook eggs

Reduce heat to medium-low. Pour the whisked eggs into the buttered skillet and let them 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 to allow uncooked egg to flow to the edges. Repeat for 30–45 seconds until the eggs are mostly set but still slightly glossy on top.

Add fillings

Distribute your chosen fillings evenly over one half of the omelette: about 1/4 cup total of vegetables/proteins and 1/4 cup cheese (adjust to preference). For example: sautéed onions & bell peppers + chopped bacon + shredded cheddar. Sprinkle the cheese last to help it melt and bind the fillings.

Fold and finish

Carefully fold the empty half of the omelette over the filled half using the spatula. Let the folded omelette cook for 30–60 seconds to melt the cheese and finish cooking through. If needed, cover the pan briefly (10–15 seconds) to help melt cheese without overcooking eggs. Slide the omelette onto a plate and keep warm.

Reheat prepared home fries in a skillet over medium-high heat until crisp and hot, about 4–6 minutes, tossing occasionally. Toast the choice of bread until golden and spread with butter.

Place the omelette on a plate with 1 cup home fries and 1 slice of buttered toast. Garnish the omelette with chopped fresh chives and serve hot with optional hot sauce on the side.