# What You Need:
→ Eggs and Dairy
01 - 4 large eggs
02 - 2 tablespoons milk or cream
03 - 1 tablespoon unsalted butter
04 - 3 ounces grated cheese (Gruyère, Cheddar, or Emmental)
→ Optional Fillings
05 - 1.75 ounces cooked ham, diced (omit for vegetarian)
06 - 1.5 ounces diced bell pepper
07 - 1 ounce chopped fresh spinach
08 - 0.7 ounces sliced mushrooms
→ Seasonings
09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh herbs (chives or parsley), finely chopped (optional)
# Directions:
01 - Crack the eggs into a bowl. Add milk or cream, salt, and pepper. Whisk until fully combined and slightly frothy.
02 - Heat the butter in a nonstick skillet over medium heat until melted and bubbling but not browned.
03 - Pour the egg mixture into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute until the edges just begin to set.
04 - Sprinkle the grated cheese evenly over the eggs. Add desired optional fillings such as ham and vegetables.
05 - Using a spatula, gently lift the edges, allowing uncooked egg to flow underneath. Cook for another 1 to 2 minutes until nearly set but still slightly creamy on top.
06 - Fold the omelet in half and cook for 30 seconds more. Slide onto a plate and garnish with fresh herbs if desired. Serve immediately.
