Cali Recipe

Prep fillings

Slice the grilled chicken into thin strips (about 3 oz total). Cook bacon until crisp, drain on paper towels and chop into bite-size pieces. Halve, pit and slice the avocado; toss slices lightly with a pinch of salt if desired. Rinse and dry baby spinach. Seed and dice the tomato. Grate or thinly slice the Swiss cheese. Chop chives if using.

Whisk eggs

In a medium bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper until uniformly combined and slightly frothy.

Heat a nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Add the baby spinach and sauté for 30–45 seconds until just wilted; transfer spinach to a plate. Briefly warm the sliced grilled chicken in the same pan for 30–60 seconds just to heat through; remove and keep warm. Wipe the pan with a paper towel if excess fat remains, leaving a thin film to prevent sticking.

Return the skillet to medium-low heat and add remaining small amount of butter if the pan looks dry. Pour the beaten eggs into the skillet and let them sit undisturbed for 15–20 seconds until edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this gently for 1–2 minutes until the eggs are mostly set but still slightly glossy on top.

Arrange the warmed chicken strips on one half of the omelette. Top the chicken with the wilted spinach, chopped bacon, diced tomato, Swiss cheese (1 oz), and avocado slices. Season the filling lightly with a small grind of black pepper if desired.

Using the spatula, fold the empty half of the omelette over the filled half. Let cook 30–60 seconds to allow the cheese to melt and internal temperature to even out. For a firmer omelette, cook an additional 30–60 seconds. Slide the omelette onto a plate, seam-side down.

Garnish with chopped chives or green onions and a drizzle or side of hot sauce or salsa if desired. Serve immediately alongside toast, potatoes, or a light salad.