Downtown Omelet Recipe
Meat and cheese. Served with a toasted bagel with butter.
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Ingredients
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Omelet
Bagel
Method
Omelet
- 1
Prepare eggs
Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).
- 2
Prepare filling
If using raw meat, cook it first: dice ham or crumble sausage and heat in a skillet until browned and cooked through (about 4–5 minutes), then drain any excess fat. If using pre-cooked meat, warm it in the pan for 1–2 minutes. Measure 3 oz of meat and set aside. Grate or shred 1 oz cheddar and 1 oz Swiss/Monterey Jack and mix the cheeses together; set aside. Chop 1 teaspoon fresh chives if using.
- 3
Heat pan
Place a 8-9 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until it melts and foams but does not brown (about 30–45 seconds). Tilt the pan to coat the surface evenly.
- 4
Cook eggs
Pour the whisked eggs into the hot skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this gently for 30–45 seconds until the surface is mostly set but still slightly glossy and slightly custardy on top.
- 5
Add filling and finish
Sprinkle the warmed meat evenly over one half of the omelet (about 3 oz). Top the meat with the combined 2 oz shredded cheese so it will melt. If using, sprinkle the minced chives over the cheese. Reduce heat to low, cover the skillet with a lid for 30–60 seconds to help the cheese melt and the eggs finish cooking through, or slide the omelet onto a warm plate and briefly cover with foil.
- 6
Fold and serve
Carefully run the spatula around the edge to loosen the omelet. Fold the empty half over the filled half to form a semicircle. Slide the omelet onto a plate seam-side down. Let rest 30 seconds, then trim any uneven edges if desired and garnish with a few extra chives. Serve immediately alongside the toasted buttered bagel.
Bagel
- 7
While the omelet is cooking (or just before), split the plain bagel and toast it in a toaster or under a broiler until golden and crisp to your preference (about 1–3 minutes). Immediately spread 1 tablespoon unsalted butter on the hot bagel so it melts into the crumb. Place the buttered bagel halves on the plate with the omelet and serve hot.