Omelet Recipe

Prepare fillings (if using)

Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat. Add diced onion, bell pepper, and mushrooms. Sauté until softened and lightly browned, about 4–5 minutes. Season lightly with a pinch of salt and pepper. Remove from heat and set aside.

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 uniform and slightly frothy (about 20–30 seconds).

Heat pan

Place a 9–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. Let the butter melt and foam but not brown.

Cook eggs

Pour the beaten eggs into the skillet. Let sit undisturbed for 10–15 seconds to set at the edges. Using a spatula, gently pull the cooked edges toward the center while tilting the pan so raw egg flows to the edges. Continue this gently for about 45–60 seconds until the eggs are mostly set but still slightly moist on top.

Add fillings and cheese

Scatter the sautéed vegetables (or other desired fillings) evenly over one half of the omelet. Sprinkle 1/2 cup shredded cheddar cheese and 1 tablespoon chopped chives over the fillings.

Fold and finish

Using a spatula, carefully fold the empty half of the omelet over the filled half to create a semicircle. Let cook 30–60 seconds more to melt the cheese and finish cooking (keep heat low to avoid overcooking). The center should be set but still moist. Slide the omelet onto a plate.

Garnish

Sprinkle additional chopped chives or parsley on top and add hot sauce if desired.

Breakfast potatoes (if selected)

If serving breakfast potatoes, heat a skillet over medium-high heat with 1 tablespoon oil. Add 1 cup cubed, par-cooked potatoes and cook, turning occasionally, until golden and crisp, 8–10 minutes. Season with salt and pepper and keep warm.

Salad (if selected)

If serving mixed greens, toss 1 cup greens lightly with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt just before serving.

Pancakes

Prepare or warm 2 pancakes according to package or batter recipe instructions. Keep warm. Serve with 1 tablespoon butter and 2 tablespoons maple syrup.

Toast

Toast 2 slices of bread to desired doneness. Spread 1 tablespoon butter on the hot toast and serve alongside the omelet.

Plate the omelet with the chosen side (potatoes or salad) and the selected bread option (pancakes or toast). Add garnish and serve immediately while hot.