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This delicious California omelette makes use of fresh ingredients, resulting in an organic and earthy flavor that California cuisine is known for. Like our vegetable omelette, Greek omelette, tomato omelette, 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. However, we do have omelette recipes that include meat, like our fresh tuna omelette, keto omelette, and Western omelette, if you would prefer that.
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!
What You’ll Love About This Recipe
Ingredients
Omelettes are so versatile. This recipe uses mushrooms, thyme, Fontina cheese, tomato, avocado and broccoli greens. You can easily substitute your favorite fillings. You can even throw in some leftovers from last night’s dinner!
- 2 tablespoons unsalted butter, divided.
- 1 cup sliced white mushrooms. You can substitute any variety of mushroom here.
- ½ teaspoon dried thyme.
- Salt & pepper.
- ½ cup shredded Fontina cheese. Fontina cheese really works here because it melts so well. However, Swiss, provolone, or gouda cheeses are good substitutes.
- 6 large eggs, beaten. This is a three-egg omelette recipe. I have found that using three eggs make the omelette a little sturdier and easier to handle.
- 1 medium avocado sliced. This is optional, but is a California cuisine staple, so we included it. However, you can certainly omit it.
- 1 medium tomato. Seeded and chopped.
- 1 cup micro broccoli greens (sprouts). Adds a fun presentation and extra nutrients.
How to Make an Omelette
These photos show the steps for making this California omelette specifically, but the steps apply to making any American-style omelette. If you are using raw vegetables, it’s a good idea to saute them first. It brings out their flavor! You can see how we have done that with the mushrooms in this omelette.
When cooking an American-style omelette, it’s important to wait for the edges to set, then take a spatula and push those edges toward the center of the skillet, tilt the pan, and allow the uncooked egg to flow underneath. This technique is used to cook the top portion of the egg while maintaining the shape. If you don’t do this, the inside of the omelette will stay raw and uncooked. Please refer to the photos below to see this technique in action.
After you have cooked the eggs as indicated in the paragraph above. Your fillings will go on one side of the omelette, then you fold the other side of the omelette on top of the fillings. Allow the omelette to cook for another 30 seconds to allow everything to meld together. Then flip and cook for another 30 seconds.
That’s really all there is to it!
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.
Storage and Make Ahead Tips
Storage:
- Refrigeration. If you have leftover omelette, store it in an airtight container in the refrigerator. Consume within 1-2 days for the best quality.
- Avocado. If the omelette contains avocado slices, consider storing them separately to maintain their freshness. Add fresh avocado slices when reheating or serving.
Make-Ahead.
- Prep Ingredients. You can pre-slice mushrooms, chop tomatoes, and prepare other ingredients in advance to streamline the cooking process.
- Cooking in Advance. While omelettes are best enjoyed fresh, you can cook the mushroom mixture ahead of time and reheat it when assembling the omelette. Reheat gently to preserve the texture.
- Assembly. Prep the ingredients and have them ready for assembly. When ready to serve, quickly cook the eggs, add the pre-cooked mushroom mixture, cheese, and other toppings.
- Avoid Overfilling. If assembling in advance, avoid overfilling the omelette with ingredients that release moisture, as it can affect the texture.
Reheating:
- Microwave. Reheat leftovers in the microwave at a medium power setting to prevent overcooking. Add fresh avocado slices after reheating.
- Stovetop. Reheat the omelette gently on the stovetop over low to medium heat. Use a covered skillet to retain moisture.
Tips for Success
- 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.
- Preheat the skillet. Make sure the skillet is properly preheated before adding the egg mixture. This promotes even cooking and prevents sticking.
- 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.
- Gentle Folding Technique. When folding the omelette, use a wide spatula and a gentle touch. The goal is to create layers without breaking the eggs, allowing the cheese to melt seamlessly.
- 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.
FAQs
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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.
Nutrition
