- Lorenzo Delmonico born (1881)
California Omelette Recipe
- 3 organic brown eggs
- 1 spoonful soy milk
- Salt and freshly ground black pepper, to taste
- ½ tablespoon extra-virgin olive oil
- Freshly grated, good quality cheddar
- ½ ripe avocado, preferably California grown, diced
Here is an easy California omelette recipe featuring the best ingredient in the food kingdom (in my humble opinion) the avocado! This recipe can serve of course as a foundation for other creative omelette creations (choose your cheese of choice and other vegetables are welcome to join the avocado in the omelette and can be added simultaneously, like fresh tomato, herbs, spices, breakfast meats). Enjoy!
Crack the eggs into a mixing bowl. Add the soy milk, a pinch of salt and pepper and stir to just combine, but don't over do it.
In a small skillet over medium heat, warm the olive oil (this is important so that the eggs don't stick). When hot, add the eggs to the pan, spreading them out evenly so they cover the whole base of the skillet (this is why you want a small skillet). Cook for about 1–2 minutes. You'll see some bubbling and the bottom layer of the eggs will start to harden and set.
When you see that, add the grated cheddar over the whole circle. Then evenly disperse the chopped avocado on 1/2 of the circle.
When the eggs are almost cooked all the way (they can be a little runny still), loosen the avocado-less egg side, and carefully flip it to cover the egg, avocado and cheese half as best you can. (It's OK if you don't make it all the way and the avocados stick out a little).
Gently press down on the omelette with a spatula or wooden spoon. Cook for about 30 seconds more, then carefully plate the omelette, gently transferring it. Finish with a sprinkle of salt and pepper and serve.*
*Sometimes it's good to cut it in half if you want to share it with someone special.