The Perfect Homemade Omelet Recipe

Prep everything first so you arent scrambling: shred 1/3 to 1/2 cup cheese, dice 1/4 cup cooked ham or chop 2 cooked bacon slices, slice 1/4 cup mushrooms, dice 2 tablespoons onion and 2 tablespoons bell pepper, wash a small handful or 1/4 cup baby spinach, chop 1 tablespoon fresh herbs, measure a pinch smoked paprika or a few drops hot sauce if using.

Lightly beat 3 large eggs (or 2 for a smaller omelet) with 1 tablespoon whole milk or water, 1/4 teaspoon fine sea salt and about 1/8 teaspoon freshly ground black pepper. Whisk just until blended - dont overbeat into a foam.

Heat an 8 to 10 inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter or 1 teaspoon neutral oil. Let the butter melt and foam but dont let it brown.

Sauté the onion and bell pepper for about 1 minute until they begin to soften, then add mushrooms and cook another 1 to 2 minutes until they lose moisture. Add the diced ham or chopped bacon to warm through and get a little color. Toss in the spinach at the end just to wilt. Season the filling lightly if needed. Remove the filling to a plate and wipe the pan quick if there is burnt bits.

Reheat the skillet over medium-low and add a little more butter or oil so the surface is slick. Pour in the beaten eggs and immediately swirl the pan so the eggs cover the bottom in one thin, even layer.

Let the eggs set gently around the edges for 20 to 30 seconds, then use a spatula to lift the edges and tilt the pan so uncooked egg runs underneath. Keep the heat low enough so the omelet never browns badly its meant to be soft and tender.

When the top is mostly set but still slightly glossy and moist, sprinkle the shredded cheese over one half, then add the warm filling and the chopped fresh herbs. Add the pinch of smoked paprika or a few drops of hot sauce now if you like.

Fold the empty half over the filled half with the spatula, press gently so it seals, and let it sit in the pan 20 to 30 seconds more just to melt the cheese and finish cooking through.

Slide the omelet onto a warm plate, let it rest 30 to 60 seconds so juices settle, then serve immediately. Dont forget extra herbs or a little cracked pepper on top.