This easy-to-make California Omelet is just the way my husband loves his served - 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!
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.
For an omelet that tastes like your favorite restaurant version, try using peanut oil rather than butter. I've found this to yield my favorite omelets (of any flavor!).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.