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California Omelet

Source of Recipe


From "The Breakfast Bible" (Williams-Sonoma)



List of Ingredients



• For the Filling:
  
• ¼ cup shredded Cheddar cheese
  
• ¼ cup shredded Monterey Jack cheese
  
• 3 slices thick-cut bacon, cooked and torn into bite-size pieces
  
• ½ avocado, pitted, peeled, and sliced
  
• ¼ cup fresh salsa
  
• ¼ cup packed alfalfa or sunflower sprouts
  
• .
  
• For the Omelets:
  
• 4 large eggs
  
• 2 Tbsp heavy cream
  
• Salt and freshly ground pepper
  
• ½ Tbsp unsalted butter
  






Instructions



1. Assemble all of the ingredients for the omelet filling. Set aside.
   
   
2. To make the omelets, in a bowl, whisk together the eggs, cream, ¼ teaspoon salt, and a few grinds of pepper just until blended. In a small frying pan, preferably nonstick, melt the butter over medium heat, tilting the pan to cover the bottom evenly with butter. Pour half of the egg mixture into the pan and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center, tilting the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat this process, moving around the perimeter of the pan, until no liquid egg remains.
   
   
3. When the eggs are almost completely set but still slightly moist on top, sprinkle half of the cheeses over half of the omelet. Scatter half each of the bacon, avocado, salsa, and sprouts over the cheese. Using the spatula, fold the untopped half of the omelet over the filled half to create a half-moon shape. Let the omelet cook for 30 seconds longer, then slide it onto a serving plate. Keep warm. Repeat to make a second omelet in the same manner and serve.
   
   Serves 2
   
   
   ◦  Mushrooms with Fontina and Thyme:
   In a nonstick frying pan, melt 1 tablespoon unsalted butter over medium heat. Add ¼ pound sliced white or cremini mushrooms and cook, stirring occasionally, until the mushrooms begin to brown, about 6 minutes. Stir in ½ teaspoon thyme and season with salt and pepper. Transfer to a bowl and set aside, along with ½ cup shredded fontina cheese. Whisk the egg mixture and cook the first omelet, adding half of cheese then half the filling as directed. Repeat to cook the second omelet.