California Omelette Recipe
Ham, Bacon, Tomatoes, Onion, Avocado, Swiss Cheese
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Ingredients
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Egg base
Fillings
To serve (optional)
Method
Prep
- 1
Prepare ingredients
Crack the eggs into a medium bowl. Add the milk, 3/4 tsp salt and 3/4 tsp black pepper. Whisk until fully blended and slightly frothy. Dice the ham, chop the cooked bacon, seed and dice the tomato, finely dice the onion, shred the Swiss cheese if not pre-shredded, and slice the avocado. Mince chives and set all fillings within reach.
Cook fillings
- 2
Sauté onion and warm meats
Place a nonstick 10-inch skillet over medium heat. Add 1/2 tablespoon butter. When the butter foams, add the diced onion and sauté 1–2 minutes until translucent but not browned. Add the diced ham and chopped bacon and cook 1 more minute just to heat through and develop a little color. Transfer the warmed filling to a bowl and wipe the skillet clean with a paper towel.
Cook omelette
- 3
Cook eggs
Return the skillet to medium-low heat and add the remaining 1/2 tablespoon butter, tilting to coat the pan. Pour the whisked eggs into the skillet. Let the eggs set undisturbed for about 20–30 seconds until edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue for 45–60 seconds until mostly set but still slightly glossy on top.
- 4
Add fillings and finish
Evenly distribute the warmed ham, bacon, sautéed onion, diced tomato, and shredded Swiss cheese over one half of the omelette. Sprinkle minced chives on top. Slide the spatula under the opposite edge and fold the empty half over the filled half. Cook 30–45 seconds more to let the cheese melt and fillings warm through; cover the pan with a lid for 20–30 seconds if you prefer a softer set and quicker melt. Carefully transfer the folded omelette to a plate.
- 5