I've been staring at this omelette recipe for a while. I looked tasty. But it also involved a lot of ingredients that I don't normally keep on hand: pico de gallo, avocado, bacon, alfalfa sprouts, Monterey jack cheese... So, as much as it looked like an appealing breakfast option, it kept getting pushed because I haven't been organized enough to get all the bits. But, I had some leftover pepper jack from another recipe and I figured I could just quickly swing through the grocery store and get the rest of the components a day or two before making it.

In the end, the pepper jack ended up getting eaten before I got around to making the omelette, so I had to use all cheddar, rather than I mix of cheddar and jack. The ready-made pico de gallo at the grocery store was way over-priced and didn't look very good, so I ended up making my own from scratch. I couldn't find any sprouts, so I ended up tossing in a small handful of spring mix instead. And I forgot to get the bacon, so I fried up some thinly sliced smoked tofu and used that instead.

So, in the end, quite a few changes from the original recipe. But it was still very good. Probably not something I'll revisit often due to the ingredient list. But I would definitely consider it as either a special occasion thing or if I somehow ended up with pico, bacon, and avocado sitting around needing to be used.

California Omelette

Adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 4 large eggs
• 2 Tbsp. milk
• salt and pepper, to taste
• 2 tsp. unsalted butter, divided
• 1/4 c. grated cheddar, divided
• 1/4 c. grated Monterey jack (or pepper jack), divided
• 4 slices bacon (or 8 short slices smoked tofu), cooked until crisp and chopped and divided
• 1/2 avocado, chopped and divided
• 1/4 c. pico de gallo, divided
• 2 small handfulls spring mix or baby spinach, divided

Directions

1. Beat the eggs with the milk and salt and pepper to taste.
2. Melt 1 tsp. of the butter over medium heat.
3. Pour in half the egg mixture and cook until bottom is just set.
4. Lift up edges and let raw egg flow underneath. Keep cooking until eggs are nearly fully set and just slightly wet on top.
5. Sprinkle half of the cheese over the omelette.
6. Add half of the bacon to one side of the omelette along with half of the avocado, pico de gallo, and greens.
7. Fold the omelette over and cook for another 30-60 seconds.
8. Transfer omelette to a plate and repeat cooking process with remaining ingredients to make a second omelette.