Name: Water Street Grills Omelet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 large eggs; 2 tbsp whole milk; 1 tsp salt; 0.25 tsp black pepper; 1 tbsp unsalted butter; 1 slice American cheese (sliced); 0.25 cup Cheddar cheese (shredded); 1 slice Provolone cheese (sliced); 1 slice Swiss cheese (sliced); 2 slices bacon (cooked, chopped); 2 oz breakfast sausage (cooked, crumbled); 2 tbsp ham (diced); 2 slices turkey bacon (cooked, chopped); 2 tbsp peppers (bell, diced); 2 tbsp onions (diced); 3 tbsp mushrooms (sliced); 2 tbsp tomatoes (diced, seeded); 0.25 cup spinach (baby, roughly chopped); 1 cup russet potatoes (peeled, diced 1/2"); 1 tbsp olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp paprika; 0.25 tsp garlic powder; 1 tsp fresh parsley (optional, chopped); 2 slices bread (choice: white, wheat, sourdough); 1 tbsp butter (for spreading); 1 tsp chopped chives or parsley

Method

Breakfast Potatoes

Place diced potatoes in cold salted water, bring to a boil and simmer 5 minutes to par-cook. Drain and pat dry with a towel.

Heat 1 tablespoon olive oil in a 10" skillet over medium-high heat until shimmering. Add drained potatoes in a single layer. Cook, stirring occasionally, until golden and crisp, about 10–12 minutes.

Season with kosher salt, 1/4 tsp black pepper, 1/4 tsp paprika and 1/4 tsp garlic powder. Toss to coat and cook 1 more minute. Remove from pan and keep warm; sprinkle with chopped parsley if desired.

Prepare Optional Toppings

If using meat toppings (bacon, sausage, ham, turkey bacon): cook bacon or turkey bacon in skillet until crisp, drain and chop; cook sausage until browned and crumbled; heat diced ham briefly. Set aside.

If using vegetables (peppers, onions, mushrooms, tomatoes, spinach): heat a small nonstick skillet with 1 teaspoon butter or oil over medium heat. Sauté onions and peppers 2–3 minutes until softened. Add mushrooms and cook 2 minutes more. Add spinach last just until wilted. Remove and keep warm.

Omelet

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

Preheat Pan

Heat a 8–10" nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan. The butter should foam but not brown.

Cook Eggs

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

Add Fillings

Choose one cheese and any toppings desired. Distribute chosen fillings over one half of the omelet: for slices (American, provolone, Swiss) place slices so they will melt; for shredded cheddar sprinkle evenly. Add pre-cooked meats and sautéed vegetables as desired, keeping portion moderate so the omelet folds cleanly.

Fold & Finish

Using the spatula, fold the empty half over the filled half. Let the omelet cook 30–45 seconds more to melt cheese and finish cooking (cover pan briefly if needed to help melt). Slide omelet onto plate seam-side down.

Garnish with chopped chives or parsley and additional black pepper to taste.

Toast & Plating

While eggs are cooking or potatoes are finishing, toast 2 slices of bread to desired doneness. Butter immediately.

Plate the omelet with a portion of breakfast potatoes and the buttered toast on the side. Serve hot.