Hello California Omelette! And bye-bye to basic breakfast.
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This protein-packed delight has all the simple ingredients to make your morning memorable.
From Diego to the Bay, this recipe is a nod to my beautiful home state.
It’s like a trip up the West Coast for your taste buds. A delicious way to kickstart your day!
Table of Contents
- Fresh roma tomatoes
- Fresh spinach
- Large eggs
- Monterey Jack or Mozzarella cheese, shredded
- Salt and pepper, to taste
- Chopped cilantro, for topping
- Sliced avocado, for topping
Don’t have fresh spinach? Use frozen spinach instead.
Jalapeno is totally optional. Swap out for green bell peppers for a less spicy version.
- On medium heat, warm the oil in a nonstick skillet.
- Add in the onion, jalapeno, tomatoes, and fresh spinach.
- Stir it up until the spinach wilts—around 3 minutes.
This omelette base is a veggie version of a California sunset!
Save on time and make the filling ahead of time. Store in the fridge for up to 3 days.
🍳 Fill It, Fold It:
- Remove your cooked veggies, then melt some butter in the same skillet.
- In a medium bowl, whisk the large eggs, a pinch of salt, and a dash of pepper.
- Pour this blend back into the skillet and let it sit for 30 seconds, lifting the edges so the uncooked egg flows underneath.
Scoop your veggie mixture onto half of the egg surface.
Sprinkle on the Monterey Jack cheese like you’re adding sparkle to a Hollywood premiere.
Fold the other half over. Now you’ve got a full force omelette!
- Cook for an additional 2 minutes or until the omelette’s cooked through.
- Crown it with some cilantro and avocado slices.
Serve it with fresh fruit or toast and you’ve got a delicious breakfast with tons of flavor!
Don’t confuse this recipe with a Mexican Omelette. The two are very similar; however, this recipe is not as spicy and doesn’t have as many spices.
🧀 Make it Cheesy
Monterey Jack is my preferred cheese because it melts well. Switch it up with some sharp cheddar or even some pepper jack for a spicy kick.
🙋🏻♀️ Frequently Asked Questions
Whip those egg whites to stiff peaks and gently fold them into the yolks. This will produce an omelet that’s fluffy and light as a feather.
Farmer Boys restaurants include avocados, crispy bacon, and cheese. Delicious!
It’s a tie! Some say it’s the Mére Poulard Omelette, a 19th-century classic dish that’s still served in France. Others give that honor to the French omelette, the Audrey Hepburn of eggs. Either way, it’s a gourmet start to any day!
👩🏼🍳 Pro Tips
- Make Ahead: You can chop the veggies a day in advance. Store them in an airtight container to make your morning smoother.
- Spice It Up: Feel free to add hot sauce or salsa on top for an extra kick. Or, add more jalapeno.
- Make it Your Own; Top with sour cream if you like. You can even add black olives, ham, or bacon to your veggie mixture.
🍴 More Breakfast Recipes:
- Mexican Breakfast Torta
- Licuado de Platano (Banana Smoothie)
- Huevos a la Mexicana
- Torrejas (Mexican French Toast)
Spice up your breakfast game with a California Omelette! Fresh ingredients meet mouthwatering flavors in this easy-to-make dish. Serve with Cafe de Olla!
😋 Hungry For More?
Did you make this recipe? Please rate the recipe below
- 1 tablespoon oil
- ¼ onion
- ½ jalapeno
- 1 tomato
- A handful of fresh spinach
- 1 tablespoon butter
- 3 large eggs
- ¼ cup Monterey Jack cheese (shredded)
- Salt and pepper to taste
- Chopped cilantro topping
- Sliced Avocado topping
- Heat up the oil in a large skillet.
- Add the onion, jalapeno, tomato, and spinach
- Cook for 3-4 minutes, or until the spinach is soft.
- Remove from the skillet.
- Melt butter in the same skillet.
- Whisk the eggs and add to the skillet.
- Cook for 30 seconds.
- Lift the sides so the uncooked egg cooks.
- Then add the cooked spinach mixture to one half of the egg.
- Add the cheese.
- Fold the other half over the filling.
- Cook for another 2 minutes, or until the egg is fully cooked.
- Top with chopped cilantro and sliced avocado.
- Serve with toast or crispy potatoes.