This easy-to-make California Omelet with lots of California-based ingredients! The hallmark ingredients from California include fresh Roma tomatoes, avocados, olives, Monterey Jack cheese plus some crispy bacon to round out this tasty breakfast!
California-inspired ingredients combine to make this amazingly tasty & hearty breakfast such a popular menu item!
A hearty omelet not only makes for a great breakfast or brunch, but it can be just as delicious for lunch or dinner. One of my favorite types of omelets is the California Omelet!
The combo of ingredients makes this omelet a standout, with different textures and flavors that are so satisfying. Plus, it's a high school nostalgia thing for me from studying at the local breakfast restaurants. 🙂
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🤔 What is a California omelet?
You may have never heard of a California omelet (or omelette), but once you’ve had one, it may just become your favorite style. Bacon, avocado, cheese, veggies, and more make the California omelet savory and scrumptious.
The ingredient combination in this classic omelet features fresh produce that California is known for. Pair that with Monterey Jack cheese, which originated in Monterey county, California, for a flavorful breakfast!
What’s in a California omelet?
As mentioned, the California omelet gets its fundamental flavor from crispy bacon, fresh avocado, Monterey Jack cheese, tomatoes, black olives, and a touch of salt.
Feel free to sprinkle pepper over your California omelet once it has been cooked and ready to serve. I like to top mine off with a dollop of sour cream too. It adds a rich, cool element that takes the omelet to the next level.
🥘 Ingredients
- Eggs – The stand-by starter for any omelet.
- Salt – Just a tad, to taste.
- Butter – Melted in the pan to seep into the omelet ‘till you slide it onto your plate. You can also use oil; I go for peanut oil for an omelet that tastes restaurant-made.
- Cooked Bacon – The crispier, the better.
- Avocado – Fresh, ripe slices or chunks make this omelet so dreamy.
- Monterey Jack Cheese – Creamy and mild to bring the ingredients together.
- Tomatoes – Nice and diced.
- Black Olives – Adds an interesting flavor to the omelet.
- Sour Cream – Optional as a cool topping.
💭 Angela's Pro Tips & Recipe Notes
- Try peanut oil, coconut or olive oil. You can bring the skillet up to high heat as it won’t burn how butter would.
- For the best results when cooking an omelet, start with room temperature eggs.
- To warm your eggs to room temp in a hurry. Place 3 eggs into a bowl of warm water for about 5 minutes while you prep your other omelet ingredients and crisp the bacon.
- Don’t add black pepper to uncooked eggs, as they tend to turn an undesirable grey color.
- Remember that the eggs will continue to cook once they’re removed from the skillet, so once the eggs are no longer runny, it’s a good time to turn off the stovetop and stop cooking.
🔪 Instructions
Making a California omelet is easy, just follow my directions and you’ll be an expert in no time. It takes only 15 minutes to prep and cook this omelet, so breakfast (or any other meal) will be served in a snap. This recipe makes one large omelet.
- In a bowl, combine the 3 large eggs with salt and whisk or blend with a fork.
- Heat an 8-inch non-stick skillet to medium heat to melt the butter (or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.
- Pour the eggs into the center of your heated skillet and lift the handle (tilting slightly) to spread the egg mixture out toward the skillet edges. Once the eggs begin to firm up, use a spatula to lift up the edges and tilt the remaining uncooked egg toward the edges. *Also, break up any bubbles that are forming and fill them with the uncooked egg as well. This will go relatively quickly, so keep tilting and turning until the omelet sets.
- Let the omelet set for about 10-5 seconds after filling gaps and rounding out the edges. Then fill with half of the crisped bacon (1 strip), diced tomatoes (¼ cup), shredded Monterey Jack cheese (¼ cup), and avocado chunks (½ avocado) down the center of the omelet. Use a spatula to flip the first edge inward over the filling, then the opposite edge to close the omelet. The omelet doesn’t have to look perfect, but it will sure taste that way!
- Slide the cooked omelet onto a plate and finish topping with the remaining half of the bacon, tomatoes, cheese, and avocado as well as a sprinkle of sliced black olives and a heaping spoonful of sour cream if desired.
Serve with the suggested 'California omelet' toppings, or beef it up for a wonderfully hearty omelet! Enjoy!
❓ Recipe FAQs
Yes, it does! By adding water, you create a steam effect when the egg mixture hits the heated pan that creates air pockets and volume, making fluffier omelets. *This works best when cooking on high heat (note to use oil or a butter/oil mixture to prevent the butter and omelet from burning).
Yes, it certainly does! This staple leavening agent can make your omelets fluffy, just be careful to use only 1 teaspoon per 3 eggs so you don't alter the eggy omelet flavor.
Typically, 2 or 3 eggs are used to make a single serving omelet. It is best to use an 8-inch nonstick pan for 2 egg omelets, and a 9-inch nonstick pan for 3 egg omelets.
📖 Recipe Card
California Omelet
Ingredients
- 3 large eggs (at room temperature)
- ⅛ teaspoon salt (to taste)
- 1 teaspoon butter (or cooking oil - see notes)
- 2 strips bacon (crisped)
- 1 avocado (pitted and sliced or chunked)
- ½ cup Monterey jack cheese (shredded)
- ½ cup tomatoes (diced)
- black olives (sliced)
- sour cream (optional topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- For the best results when cooking an omelet, start with room temperature eggs. Place your 3 eggs into a bowl of warm water for about 5 minutes while you slice, dice, and chunk your omelet ingredients and crisp the bacon.
- In a bowl, combine the 3 large eggs with salt and whisk or blend with a fork.
- Heat an 8-inch non-stick skillet to medium heat and melt the butter (or use oil, or a combination of oil and butter), spreading to coat the entire skillet bottom.
- Pour the eggs into the center of your heated skillet and lift the handle (tilting) to spread the egg mixture out toward the skillet edge. Once the eggs begin to firm up , use a spatula to lift the edges and tilt the remaining uncooked egg toward the edges. *Also, break any bubbles that are forming and fill them with the uncooked egg as well.
- Let the omelet set for about 10-5 seconds after filling gaps and rounding out the edges. Then fill with half of the crisped bacon, diced tomatoes, shredded Monterey Jack cheese, and avocado chunks down the center of the omelet. Use a spatula to flip the first edge inward over the filling, then the opposite edge to close the omelet.
- Slide the cooked omelet onto a plate and finish topping with the remaining half of the bacon, tomatoes, cheese, and avocado as well as a sprinkle of sliced black olives and a dollop of sour cream if desired.
Notes
Your eggs continue cooking after removing the omelet from the pan, they are ready to serve once the eggs are no longer runny when you lift and tilt your skillet.
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