With creamy avocado, juicy tomato and melty cheese, this California omelet is simple to prep (with no need to flip) but feels like a cafe breakfast.
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Breakfast at a Glance
- Prep Time: About 5-10 minutes- slice the cheese, prep the pan and cut the filling ingredients
- Planning Ahead: You can prep the filling and slice the cheese a day in advance to make the morning quicker
- Morning Effort: Cook and assemble- about 10-15 minutes (depending on if you did any prep ahead)
- Protein: 28g
- Fiber: 8g
Nessy's Note
Whenever I go out to brunch, I always check out the omelet section for inspiration for my weekday breakfasts (it's also where I got the inspo for my hot honey avo toast). And I’m always drawn to anything called a California Omelet.
While there seems to be variation from place to place, they almost always feature avocado, tomato and green onion- fresh flavors that you might find on other Cali-inspired brunch dishes like a California benny.
So I brought that same energy to a quick weekday version. No need to cook the filling, no omelet flipping skills required, ready in about 10 minutes and it makes for a fresh yet filling breakfast.
Ingredients and Substitutions
- Eggs- I use 3 whole eggs to make for a filling omelet but you can swap 1 egg for ¼ cup egg whites if you prefer.
- Butter- Helps to prevent the omelet from sticking and you can't beat the flavor of eggs cooked in butter!
- Substitution: You could use olive oil or avocado oil if you prefer.
- Fine Sea Salt- Kosher salt or table salt also work.
- AAvocado- Look for a ripe avocado that has brown skin and gives a little when you squeeze it but isn't too squishy. And if you love avocado, you might want to try this avocado omelet some time too!
- Tomato- You can dice up a larger tomato or use sliced cherry tomatoes. If you have some fresh garden tomatoes, they are incredible in this omelet!
- Green onions- I prefer to use green onions as they have a milder onion flavor.
- Substitution: Finely diced red onion can work but will have a stronger flavor.
- Cheddar cheese- To keep my omelets quick for busy mornings, I just cut a few thin slices from the block and break it up onto the omelet to melt. You can also use shredded cheese but please shred your own as it melts so much better than the pre-shredded stuff!
- Substitution: Monterey Jack, Colby or Pepper Jack for a bit of a kick could all be used instead.
My Tips for the Best California Omelet
- Cook low, slow and covered. Using medium-low heat and covering the pan helps the eggs cook gently and evenly without needing to flip the omelet.
- Use a non-stick or low-stick skillet. Use a non-toxic non-stick, well-seasoned cast iron or properly preheated stainless steel pan to ensure your omelet doesn't stick.
- Prep the filling in advance. If you’re short on time in the morning, chop the tomato, avocado and green onions the night before. Store them in a container so you can just toss them in when your omelet is ready.
More Quick Omelet Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
California Omelet
With creamy avocado, juicy tomato and melty cheese, this California omelet is simple to prep with no need to flip but feels like a cafe breakfast.
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Servings
Equipment
- Medium skillet
Ingredients
- 3 large eggs
- ⅛ teaspoon fine sea salt
- 2 teaspoon butter
- ½ avocado diced
- ½ cup tomato diced (about 1 medium)
- 1 tbsp green onion sliced
- 1 oz cheddar cheese sliced
Instructions
- Crack the eggs into a bowl, add the salt and whisk (a fork works great) until well combined.3 large eggs, ⅛ teaspoon fine sea salt
- Preheat your skillet over medium-low heat. (For best results, use a non-stick or low-stick pan like a well-seasoned cast iron or properly preheated stainless steel.)Once the pan is hot, add the butter and swirl to coat the bottom evenly.2 teaspoon butter
- Pour in the eggs and cover the skillet with a lid (this helps cook the top without flipping).½ avocado, ½ cup tomato, 1 tablespoon green onion
- While the eggs cook, prep your toppings (or have them sliced ahead of time for busy mornings).
- After about 2 minutes, lay the sliced cheese over one half of the omelet. Cover again and cook for another 2-3 minutes until the eggs are just set and the cheese is melted.
- Spoon about ¾ of the filling (avocado, tomato, and green onion) over the cheesy half.
- Fold the omelet closed, transfer to a plate and top with the remaining filling. Enjoy!
Notes
Leftovers: This omelet is best enjoyed fresh, but if you do have leftovers, store the eggs and filling separately to maintain the best texture for up to two days. Reheat the eggs in the microwave or gently in a skillet then add the toppings/filling just before serving.
Make Ahead: For easier mornings, you can prep the filling ingredients ahead of time and store them in an airtight container (up to 2-3 days ahead). You can also cook the omelet in advance (about 1-2 days) but wait to add the toppings until just before eating (and right after reheating) for the best flavor and texture.
Nutrition
Calories: 596kcal | Carbohydrates: 14g | Protein: 28g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 609mg | Sodium: 738mg | Potassium: 894mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2141IU | Vitamin C: 21mg | Calcium: 302mg | Iron: 3mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Sand says
The omelet was so easy and fast to make. I like that I don’t have to cook the filling and flip. I also was happy that I can use my garden tomatoes, simple and delicious thank you for the recipe ☺️