Cali Omelette Recipe

Gather and prepare fillings: thinly slice or shred cooked grilled chicken so pieces are bite-sized. Chop cooked bacon into small pieces. Slice avocado and set aside with a squeeze of lemon if desired to slow browning. Dice and seed the tomato. Shred or thin-slice the Swiss cheese. Roughly chop spinach if leaves are large.

Sauté spinach & tomato

Heat 1 tsp oil in a nonstick skillet over medium heat. Add diced tomato and sauté 30–60 seconds until it softens slightly. Add chopped spinach and cook 30–60 seconds until wilted but still bright green. Season lightly with a pinch of salt and pepper. Transfer the vegetables to a small bowl and set aside.

In a bowl, crack 3 large eggs, add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk thoroughly until combined and slightly frothy. This creates a tender omelette texture.

Place the same nonstick skillet over medium-low heat and add 1 tablespoon butter. When the butter is melted and foamy but not browned, pour the egg mixture into the skillet, tilting to distribute evenly.

Let the eggs set undisturbed for about 20–30 seconds, then gently push the cooked edges toward the center with a spatula while tilting the pan to let uncooked egg flow to the edges. Repeat until the top is mostly set but still slightly glossy (about 1.5–2 minutes total).

On one half of the omelette, layer the fillings: first the sautéed spinach and tomato (spread evenly), then add the grilled chicken (3 oz) and chopped bacon (2 slices worth). Top with shredded Swiss cheese (1 oz). Arrange avocado slices on top or add them after folding if you prefer them cooler.

Allow the cheese to melt for about 30–45 seconds. If needed, cover the skillet briefly (15–30 seconds) or reduce heat to low to help the cheese melt without overcooking the eggs.

Using a spatula, carefully fold the empty half of the omelette over the filled half. Let it rest in the pan for 10–15 seconds to set the seam.

Slide the omelette onto a plate. Garnish with chopped cilantro or chives and a few extra avocado slices. Season with additional salt and pepper to taste and add hot sauce or salsa if desired.

Serve immediately while warm.