California Omelet: How to Make this Delicious and Fluffy Breakfast

You may have heard of a denver omelet, but have you heard of the california omelet? If not, please allow me to introduce you to denver’s cousin, twice removed, the california omelet. A vegetarian breakfast option that includes light and fluffy eggs, your favorite vegetables, a dash of cheese, and topped with creamy avocado.

As a Massachusetts native, the California omelet was not a thing. But these were the days before avocado was everywhere. Now, I am certain that this omelet graces many menus at your local greasy spoon, but I was first introduced to this masterpiece in California and today, I will bring it to your breakfast table.

Serves 2

California Omelet Ingredients:

4 eggs

1 tablespoon of yogurt or whey (more info on this below!)

2 tablespoons of red onion, diced

1 small roma tomato, diced

1/2 cup of spinach, chopped

1/4 cup of shredded cheddar cheese

1 avocado, sliced

2 tablespoons of olive oil

Salt and Pepper to taste

Instructions:

1. Crack your eggs into a wide rimmed bowl. Adding yogurt instead of milk is going to make your eggs much fluffier. This is my Teta’s secret, but my secret is to use that watery liquid that is on top of the yogurt. That’s whey and I promise, it will make your eggs super fluffy!
2. Whisk the eggs and yogurt together with salt and pepper.
3. In a frying pan over medium high heat, add the onions and saute for about 2 minutes before adding the tomato and then the spinach. Saute until the tomato is heated through and the spinach is just wilted.
4. Next, add the eggs and give them a quick stir before you leave them alone. Do not touch those eggs until the edges begin to set. Then, slowly, loosen the edges with a silicone spatula and move the pan around to get uncooked egg into those edges. Repeat this process 2-3 more times until the middle of the omelet is not super runny any more.
5. Add the cheddar cheese to one side of the omelet and carefully roll or fold over the eggs to form your omelet. Allow that to melt the cheese and cook the interior for a minute or two before removing from the heat. Top with the avocado slices and serve immediately.

If you like my California Omelet recipe, be sure to try my gigantic veggie omelet!