3 Egg Omlette Recipe

Preheat oven to 425°F (220°C). Trim and quarter mushrooms if large. Toss mushrooms with 1 tbsp olive oil, thyme, minced garlic, 1/4 tsp salt and 1/8 tsp pepper in a bowl. Spread in a single layer on a small rimmed baking sheet and roast 12–15 minutes until deep golden at edges. Remove and set aside.

Snap woody ends from asparagus and toss with 1 tsp olive oil, 1/8 tsp salt and a pinch of pepper. Place on the oven sheet with mushrooms for the last 8 minutes of roasting (or roast separately in a pan) until bright green and just tender. Remove and keep warm.

While vegetables roast, combine 3 oz goat cheese, 2 tbsp cream, 1/2 tsp lemon zest, 1/2 tsp honey, 1 tsp chopped chives and 1/8 tsp salt in a small bowl or bowl of a mini food processor. Whip with a fork or pulse until light and smooth. Taste and adjust seasoning. Keep at room temperature.

Heat 1 tbsp vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add the squeezed, thawed shredded potatoes in an even layer. Press lightly with a spatula and season with 1/4 tsp salt and 1/8 tsp pepper. Cook without moving until golden brown on the bottom, 4–5 minutes. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to paper towel-lined plate and keep warm.

Toast two slices of bread until golden. Spread with softened butter and keep warm.

Crack the 3 eggs into a bowl, add 2 tbsp milk, 1 tsp salt and 1/4 tsp pepper. Whisk until combined and slightly frothy.

Heat a 9–10 inch nonstick skillet over medium heat. Add 1 tbsp butter and swirl to coat. When butter foams but before it browns, pour in the eggs and let sit undisturbed for about 10–15 seconds.

Using a heatproof spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue tilting and stirring gently until the omelette is mostly set but still slightly glossy on top, about 1–2 minutes total.

Spoon the whipped goat cheese down the center (about half or to taste), then arrange roasted mushrooms and asparagus (trimmed or halved) over the cheese. Fold one side of the omelette over the filling and slide onto a plate fold-side down.

Place the omelette on the plate with toast and a portion of hashbrowns. Drizzle a 1/2 tsp olive oil over mushrooms and asparagus, sprinkle chopped parsley or chives over the omelette and vegetables. Serve immediately.