Parq Omelette Recipe

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until fully combined, slightly foamy and uniform in color (about 30–45 seconds). Set aside.

Sauté aromatics and vegetables

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter. Once melted and foaming, add the diced yellow onion and sauté for 2 minutes until translucent.

Add the red bell pepper and sliced shiitake mushrooms to the skillet. Cook, stirring occasionally, 2–3 minutes until the mushrooms release their liquid and peppers begin to soften.

Add the corn kernels and chopped spinach. Cook 30–45 seconds until the spinach wilts and any excess moisture evaporates. Remove the vegetable mixture to a small bowl and spread evenly so it cools slightly while you cook the eggs.

Reduce the burner to medium-low. Wipe the skillet clean with a paper towel if necessary and heat it back up. Add 1 teaspoon extra butter or oil and swirl to coat the pan evenly.

Pour the whisked egg mixture into the hot skillet. Let the eggs sit undisturbed for 10–15 seconds to set at the edges. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat this motion around the pan for about 45–60 seconds, creating tender curds but keeping the top slightly creamy.

When the eggs are mostly set but still slightly glossy on top (no runny liquid), sprinkle the sautéed vegetable mixture across one half of the omelette. Evenly distribute the grated smoked cheddar and half of the sliced chives over the vegetables.

Using the spatula, carefully fold the egg half without filling over the filled half to create a semicircle. Press gently to seal and let cook 20–30 seconds to melt the cheese and finish cooking. If desired, cover the pan for 15–20 seconds to speed melting and ensure center is set without overcooking.

Slide the omelette onto a warm plate. Sprinkle remaining chives and microgreens or parsley on top. Add a few drops of hot sauce if using.

Serve immediately. Suggested accompaniments: a slice of toasted sourdough or a small mixed-green salad.