Cali Style Omelet Recipe

Chop and measure

Crack the eggs into a medium bowl, add 2 tbs milk or half-and-half and a pinch (about 1/8 tsp) of salt and a few grinds of black pepper. Whisk vigorously until slightly frothy. Measure and dice the onion, red bell pepper, and tomato into roughly 1/4-inch pieces. Roughly chop the spinach, thinly slice the scallion, and slice the avocado. Grate both cheeses and set aside. If using bacon or chorizo, have it cooked and chopped.

Season eggs

Add the remaining salt (to total about 1 tsp) and pepper (total about 1 tsp) to the whisked eggs and taste a small bit on a spoon; adjust if desired. Set the egg mixture aside while you cook the vegetables.

Place a nonstick 8-10 inch skillet over medium heat. Add 1 tsp olive oil and 1 tbs butter. When butter is melted and sizzling but not browned (about 30 seconds), add the diced onion and red bell pepper. Sauté, stirring occasionally, until softened and translucent, about 3–4 minutes.

Add the minced jalapeño (if using) and diced tomato. Cook 1 minute to warm the tomato, then add the chopped spinach and sauté just until wilted, about 30–45 seconds. Stir in sliced scallions and cooked bacon or chorizo if using. Remove the vegetables to a small bowl and wipe the skillet lightly with a paper towel; keep skillet warm over low heat.

Increase heat to medium-low and return the skillet to the stove. Add the remaining 1/2 tbs butter (or a light smear) to the pan and swirl to coat. Pour the egg mixture into the skillet and let it sit undisturbed for 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue this motion every 10–15 seconds until the eggs are mostly set but still slightly glossy on top, about 1–2 minutes total.

Evenly distribute the cooked vegetable mixture over one half of the omelet. Sprinkle the grated cheddar and pepper jack cheeses over the vegetables. If using bacon/chorizo, add it now.

Fold the empty half of the omelet over the filled half using the spatula. Let the folded omelet cook another 20–30 seconds to melt the cheese and finish cooking through. For a slightly firmer omelet, cook an additional 30–60 seconds.

Carefully slide the omelet onto a plate seam-side down.

Top the omelet with sliced avocado and chopped cilantro. Add a dash of hot sauce or a spoonful of salsa on the side. Serve with a warm small flour tortilla if desired.

Taste and adjust salt and pepper if needed. Serve immediately.