California Omelette (g/d) Recipe
2 egg omelet with tomatoes, mushrooms, spring onions, reduced fat cheddar.
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Ingredients
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Omelet base
Filling
To serve (optional)
Method
Omelet base
Beat eggs
Crack the 2 large eggs into a medium bowl. Add 1 tablespoon reduced-fat milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds). This adds lightness to the omelet.
Preheat pan
Place a nonstick or well-seasoned 8–10 inch skillet over medium heat. Add 1 tablespoon unsalted butter or olive oil and let it melt and coat the pan, about 30 seconds. The fat should shimmer but not brown.
Cook eggs
Pour the beaten eggs into the preheated pan and immediately reduce heat to medium-low. Let the eggs set undisturbed for about 20–30 seconds, then use a rubber spatula to gently push the cooked edges toward the center while tilting the pan to allow uncooked egg to run to the edges. Continue until the surface is mostly set but still slightly glossy on top, about 1–1.5 minutes total.
Filling
Sauté vegetables
While the eggs begin to set (or in a separate small skillet if preferred), add the sliced mushrooms and the white part of the spring onions to the main skillet or a second skillet with a light spray of oil. Sauté over medium heat until mushrooms release moisture and turn golden, about 3–4 minutes. Add the diced tomatoes and cook 30–45 seconds just to warm them through and remove excess rawness; sprinkle with a pinch of salt. Remove from heat briefly.
Assemble filling on omelet
When the omelet surface is mostly set but still slightly moist on top, evenly distribute the sautéed mushrooms, warmed diced tomatoes, and the green parts of the spring onions across one half of the omelet. Sprinkle 1/2 cup shredded reduced-fat cheddar and optional 1 tablespoon chopped chives over the vegetables.
Fold and finish
Using a spatula, gently fold the empty half of the omelet over the filled half to create a semicircle. Let the folded omelet cook over low heat for 30–60 seconds to melt the cheese and finish cooking inside. If you prefer the cheese more melted, cover the pan with a lid for 30 seconds.