This delicious California omelette makes use of fresh ingredients, resulting in an organic and earthy flavor that California cuisine is known for. Like our Green Chile Breakfast Casserole, Swiss Baked Eggs, Phyllo Breakfast Cups, Mushroom Breakfast Casserole, Baked Eggs in Tomato Sauce, Italian Gnocchi Quiche, and Quiche Provencale this recipe is vegetarian.
Some people are intimated by omelettes. If that is you, read on to learn the techniques to make the perfect omelette. It's not as difficult as you think!
🧾 Ingredients
- 2 tablespoons unsalted butter, divided.
- 1 cup sliced white mushrooms.
- ½ teaspoon dried thyme.
- Salt & pepper.
- ½ cup shredded Fontina cheese.
- 6 large eggs, beaten.
- 1 medium avocado sliced.
- 1 medium tomato. Seeded and chopped.
- 1 cup micro broccoli greens (sprouts).
📝 Instructions
Step 3. Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes.
Melt 1 tablespoon butter in skillet over medium heat.
Repeat steps 4-8 for the second omelette. Serve warm with sliced avocados.
🍳 Equipment
- Medium non-stick skillet.
- Heatproof spatula.
- Medium bowl.
- Blender. (optional)
💡 Tips for Success
A few tips to get you off and running to make the perfect omelette:
- Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
- Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette.
- When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
- When adding the filling, only add it to one half of the omelette. Then use a heatproof spatula to cover that half with the unfilled half.
❓ Frequently Asked Questions
It's definitely best to cook the mushrooms before adding them to the omelette. This brings out their flavor. In addition, cooking the mushrooms first helps to render their moisture so that you don't end up with an omelette that is too wet and under cooked.
The secret to a fluffy omelette is to make sure that the eggs are thoroughly beaten before they're added to the pan. This recipe does this with the use of a blender. Add the eggs to a blender with salt and pepper and blend for 1-2 minutes until eggs are bubbly. Then cook as instructed.
Nope. Not at all. It's not necessary. In fact, this recipe doesn't include milk at all. You will have delicious and fluffy omelettes without the addition of milk or cream. It's one less ingredient to worry about. 😉
These omelettes are best made and consumed immediately. However, they will keep in your fridge for a day or two, if necessary. A better idea if you're pressed for time, is to prepare your ingredients ahead - slice the mushrooms and shred the cheese. You can store them in your fridge so they are ready when you're ready to make and eat these delicious omelettes.
🥚 Related Recipes
More delicious breakfast or brunch recipes featuring eggs.
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📖 Recipe
California Omelette
Ingredients
- 2 tablespoons unsalted butter divided
- 1 cup sliced white mushrooms
- ½ teaspoon dried thyme
- salt & pepper
- ½ cup shredded Fontina cheese
- 6 large eggs beaten
- 1 medium avocado sliced
- 1 medium tomato seeded and chopped
- 1 cup micro broccoli greens
Instructions
- In a nonstick skillet, melt 1 tablespoon unsalted butter over medium heat.Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to brown, about 6 minutes.
- Stir in the thyme and salt and pepper. Transfer to a bowl and set aside.
- Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
- Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
- When the eggs are almost set but still moist on top, sprinkle half of the Fontina cheese on one side of the omelette.
- Top the cheese with half of the mushroom mixture.
- Top the cheese and mushrooms with half of the chopped tomato and half of the greens.
- Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide in a few avocado slices, if desired, and slide the omelette onto a serving plate.Repeat steps 4-8 for the second omelette. Serve warm with sliced avocados.
Notes
- Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
- Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette.
- When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
- When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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