Jul 13 2026
Restaurants›Catalina Kitchen and Bar›Catalina Omelet Recipe

Catalina Omelet Recipe

Inspired by Catalina Kitchen and Bar
Time40m
Serves2

goat cheese, blistered tomato, cremini mushroom, baby spinach, multigrain toast, breakfast potatoes

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Ingredients

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Omelet

Breakfast Potatoes

Toast

Method

Breakfast Potatoes

  1. 1

    Prepare the Potatoes

    Wash and dice the potatoes into small cubes.

  2. 2

    Cook the Potatoes

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, paprika, garlic powder, salt, and black pepper. Stir to combine and cook for about 15-20 minutes, or until the potatoes are golden brown and tender, stirring occasionally.

Omelet

  1. 3

    Blister the Tomatoes

    In a separate pan, heat 1 tablespoon of olive oil on medium heat. Add the cherry tomatoes and cook for 5-7 minutes until they blister and soften. Remove from heat and set aside.

  2. 4

    Sauté Mushrooms

    In the same pan, add the sliced cremini mushrooms and sauté for 4-5 minutes until they are browned and tender. Add the baby spinach and cook until wilted, about 2 minutes.

  3. 5

    Prepare the Omelet

    In a bowl, whisk together the eggs, salt, and black pepper. Pour the egg mixture into the pan with the sautéed vegetables, spreading it evenly.

  4. 6

    Add Cheese and Tomatoes

    Once the eggs start to set, crumble the goat cheese over one half of the omelet and add the blistered tomatoes. Allow to cook for another 2-3 minutes until the eggs are fully set.

  5. 7

    Fold and Serve

    Carefully fold the omelet in half over the filling and slide it onto a plate. Serve immediately.

Toast

  1. 8

    Toast the Bread

    While the omelet is cooking, toast the multigrain bread until golden brown.

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