California Omelet
A classic omelet made better with fresh veggies.
Don’t limit yourself to breakfast only, try this for dinner and pair with Ménage à Trois red blend! Makes two omelets.
Ingredients
- 4 eggs
- ¼ cup milk
- ⅛ tsp salt
- 1 avocado, pitted and sliced
- ¼ cup diced tomatoes
- ¼ cup diced onion or green onions
- ¼ cup diced green pepper
- ½ cup shredded cheddar cheese (can also use Swiss or Jack)
- Pepper to taste
Directions
- Grease a large skillet with cooking spray, butter or oil and heat it over medium heat.
- Blend or whisk eggs, milk and salt together until they are fully mixed. Approximately 1 minute by hand whisk, or 30 seconds in blender.
- Dice the tomatoes, green peppers, and onions. Slice the avocado, then set aside.
- Pour ½ of the egg batter into the skillet and cook for about 2 minutes.
- Evenly sprinkle cheese, green peppers, tomatoes, and onion.
- Allow 2 more minutes of cook time. Gently turn one side to ensure it’s firm and slightly brown.
- Once firm, flip one side up and fold over.
- Add a few slices of the avocado on top.
- Top with extra cheese, tomatoes, onion and avocado slices for a finished look!
