California Omelet

🧂 Ingredients

• 3 large eggs

  (at room temperature)
• ⅛ teaspoon salt

  (to taste)
• 1 teaspoon butter

  (or cooking oil - see notes)
• 2 strips bacon

  (crisped)
• 1 avocado

  (pitted and sliced or chunked)
• ½ cup Monterey jack cheese

  (shredded)
• ½ cup tomatoes

  (diced)
• black olives

  (sliced)
• sour cream

  (optional topping)

Instructions

• 1 For the best results when cooking an omelet, start with room temperature eggs.
  Place your 3 eggs into a bowl of warm water for about 5 minutes while you slice,
  dice, and chunk your omelet ingredients and crisp the bacon.
• 2 In a bowl, combine the 3 large eggs with salt and whisk or blend with a fork.
• 3 Heat an 8-inch non-stick skillet to medium heat and melt the butter (or use oil,
  or a combination of oil and butter), spreading to coat the entire skillet
  bottom.
• 4 Pour the eggs into the center of your heated skillet and lift the handle
  (tilting) to spread the egg mixture out toward the skillet edge. Once the eggs
  begin to firm up , use a spatula to lift the edges and tilt the remaining
  uncooked egg toward the edges. *Also, break any bubbles that are forming and
  fill them with the uncooked egg as well.
• 5 Let the omelet set for about 10-5 seconds after filling gaps and rounding out
  the edges. Then fill with half of the crisped bacon, diced tomatoes, shredded
  Monterey Jack cheese, and avocado chunks down the center of the omelet. Use a
  spatula to flip the first edge inward over the filling, then the opposite edge
  to close the omelet.
• 6 Slide the cooked omelet onto a plate and finish topping with the remaining half
  of the bacon, tomatoes, cheese, and avocado as well as a sprinkle of sliced
  black olives and a dollop of sour cream if desired.

Nutrition Info