California Omelette

Our delicious, hearty, healthy, organic and earthy California omelette has just what you need to start the day right. It's filled with good things like fontina cheese, mushrooms, tomato and micro broccoli greens. It bursts with sauteed mushrooms and all the flavors in one bite. It's also a great healthy and hearty vegetarian breakfast perfect for any day of the week!

Prep Time5

Cook Time20

Total Time25

Servings: omelettes

Calories: 630kcal

Author: Heavenly Home Cooking

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

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.

FAQs

Is it necessary to cook the mushrooms before adding them to the omelette?

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.

How do I get a fluffy omelette?

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.

Should you add milk or cream to the eggs before blending them?

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. 😉

Can you make these omelettes ahead?

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.

Nutrition