California Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, a pinch of salt, and a pinch of black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook eggs

Pour the beaten eggs into the warmed skillet. Let eggs sit undisturbed for about 15–20 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until eggs are mostly set but still slightly glossy on top, about 1–1½ minutes total.

Add fillings

Sprinkle 1 ounce shredded pepper jack evenly over one half of the omelette. Top the cheese with chopped cooked bacon (2 slices worth), 2 tablespoons sliced black olives, and the diced tomato (from 1/2 tomato). Arrange the avocado slices (from 1 avocado) on top of the other fillings in a single layer so they warm but do not completely mash.

Fold and finish

Using the spatula, gently fold the empty half of the omelette over the filled half. Let it cook folded for another 20–30 seconds to melt the cheese and warm the fillings. If you prefer the cheese more melted, cover the skillet with a lid for 30 seconds on very low heat. Remove from heat.

Slide the omelette onto a plate. Garnish with a sprinkling of chopped cilantro or chives (1 teaspoon) and a drizzle or side of hot sauce or salsa (1 teaspoon) if desired. Serve immediately.