4 Egg Omelettes Recipe

Prepare fillings

If using vegetables or onions, finely chop. Sauté mushrooms and onions in 1 teaspoon oil over medium heat until softened and any released liquid evaporates, about 5–6 minutes; set aside. Wilt spinach quickly in the same pan for 30–60 seconds and drain excess moisture. Grate cheese and chop herbs; dice tomato and remove seeds to avoid excess water.

Crack 4 large eggs into a medium mixing bowl. Add 2 tablespoons milk or cream, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy, about 20–30 seconds. This incorporates air for a light texture.

Place a 9–10 inch nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon oil (oil helps prevent burning) and let butter melt and foam but not brown.

Pour the beaten eggs into the skillet and let sit undisturbed for 5–8 seconds so the edges begin to set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to let uncooked egg run to the edges. Repeat this motion every 10–15 seconds so the eggs cook evenly but remain soft and slightly custardy. Total cook time should be about 1.5–2.5 minutes depending on heat.

When the top is mostly set but still slightly glossy and custard-like, sprinkle your chosen fillings evenly over one half of the omelette: up to 1/2 cup cheese, 1/4 cup ham, 1/4 cup sautéed mushrooms/onions, 1/4 cup tomato (pat dry), and/or 1/4–1/2 cup wilted spinach. Add chopped herbs.

Using the spatula, fold the empty half of the omelette over the fillings to form a semicircle. Let cook for another 15–30 seconds to melt cheese and finish setting, but avoid overcooking; the interior should remain tender.

Gently slide the finished omelette onto a warmed plate, seam-side down. If desired, pat with an extra small knob of butter for a glossy finish.

Garnish with extra chopped herbs and serve immediately with hot sauce or ketchup on the side if desired. Recommend serving with toast or a light salad.