Savory Cheddar and Spinach Omelet with a Side of Fresh Strawberries

Wash 2 cups of fresh strawberries, remove the green hulls, and slice them into halves. Divide the strawberries evenly among 4 serving plates and set aside.

Grate 4 oz of sharp cheddar cheese block using a box grater. Finely chop 1 small shallot and mince 2 tbsp of fresh chives. Set each prepared ingredient aside in separate small bowls.

Crack 8 large eggs into a large bowl. Add 4 tbsp of whole milk, 1/2 tsp of salt, and 1/4 tsp of black pepper. Whisk vigorously for 1 minute until completely homogeneous and frothy, then let the mixture rest for 10 minutes to allow the salt to tenderize the egg proteins. Stir in the 2 tbsp of minced fresh chives.

Melt 1/2 tbsp of unsalted butter in a 10-inch non-stick skillet over medium heat. Add the minced shallot and sauté for 1 to 2 minutes until translucent. Add 4 cups of fresh baby spinach and cook for 1 to 2 minutes until just wilted. Transfer the spinach-shallot mixture to a clean bowl and wipe the skillet dry.

Melt 1/2 tsp of unsalted butter in the same skillet over medium-low heat. Pour in one-quarter of the egg mixture (about 1/2 cup) and immediately swirl the pan to coat the bottom. Use a silicone spatula to gently push the cooked edges toward the center, tilting the pan to let the runny egg flow to the edges.

When the egg is mostly set but still slightly wet on top (about 2 minutes), sprinkle 1 oz of the grated sharp cheddar cheese and one-quarter of the cooked spinach mixture over one half of the omelet. Fold the other half over the filling using the spatula to form a half-moon shape. Let it cook for 30 seconds to melt the cheese, then slide it onto a plate next to the strawberries.

Repeat the cooking process three more times using the remaining 1 1/2 tsp of unsalted butter, egg mixture, grated sharp cheddar cheese, and spinach mixture to make 4 omelets in total. Serve immediately.