California Omelete Recipe
Stuffed with oven roasted turkey, sauteed broccoli, mushrooms, tomatoes, onion and melted Swiss cheese. Topped with more melted Swiss and sliced avocado.
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Ingredients
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Omelette Base
Filling
Topping
Method
Prepare the Filling
- 1
Sauté Vegetables
In a skillet, heat a small amount of oil over medium heat. Add the diced onions and sauté until translucent, about 3 minutes. Add chopped broccoli and sliced mushrooms, cooking for another 3-4 minutes until vegetables are tender. Stir in the diced tomatoes and cook for an additional 2 minutes. Remove from heat and set aside.
- 2
Prepare Turkey
In the same skillet, add the diced oven-roasted turkey and warm it over low heat, stirring occasionally for about 2 minutes. Combine with the sautéed vegetables and set aside.
Make the Omelette
- 3
Whisk Eggs
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and frothy.
- 4
Cook Omelette
In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and cook for about 2-3 minutes until the edges begin to set. Using a spatula, gently lift the edges and allow uncooked eggs to flow underneath.
- 5
Add Filling
Once the omelette is mostly set but still slightly runny on top, spoon the turkey and vegetable mixture onto one half of the omelette. Sprinkle the shredded Swiss cheese over the filling.
- 6
Fold and Finish Cooking
Carefully fold the omelette in half over the filling. Allow it to cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked.
Serve
- 7
Add Toppings
Transfer the omelette to a plate. Sprinkle the additional shredded Swiss cheese over the top and place sliced avocado on the side or on top of the omelette.
- 8
Garnish and Enjoy
Garnish with additional black pepper or herbs if desired. Serve immediately while warm.
