This simple recipe for a California Omelet combines avocado, tomato and green onion… with cheddar and jack cheeses… and a little side of salsa… now doesn’t that sound refreshing?
Breakfast is my favorite meal… hands down… no question about it… I could eat breakfast foods for breakfast, lunch and dinner… much like the commercial.. the incredible edible egg… eggs are so versatile … omelets have limitless options…
This is a 2 egg omelet recipe… quantities are really up to you… I used half a Roma tomato and four slices of avocado.. a sprinkling of shredded cheese in and over the omelet and a about a tablespoon of chopped green onions.
Use butter flavor cooking oil spray and a good non-stick skillet to save fat and calories instead of using butter.
Use both the white and the green parts of the green onion… they’re both delicious.
Hope you enjoy this as much as I did!
Recipe: California Omelet
All you need:
2 eggs, lightly beaten
Green onion, chopped
Shredded cheddar and Monterey Jack cheese
Salt and pepper
Butter flavor cooking oil spray
All you need to do:
Spray an 8 inch non-stick skillet with butter flavor cooking oil spray and heat it over medium heat.
Add the eggs and allow the eggs to set for about 30 seconds.
Add a sprinkling of shredded cheese, salt and pepper.
Allow the eggs to set for at least a minute.
Carefully using a spatula loosen the sides of the omelet, continue to cook until eggs are cooked and set.
Lay the tomatoes, avocado slices, some chopped green onion, and some shredded cheese on half of the eggs.
Carefully flip the one side of the omelet over the side with the tomato, avocado slices etc.
Slide onto a plate… garnish with additional shredded cheese and chopped green onion.
Serve with salsa.
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