California Omelet

Name: California Omelet
Yield: 4 servings
Ingredients: 8 eggs; 2 tbsp (30 mL) Milk; 2 tbsp (30 mL) finely chopped parsley; 3/4 tsp (3 mL) dried Italian seasoning; Salt and pepper to taste; 2 tbsp (30 mL) butter; 1/2 cup (125 mL) salsa; 1 avocado peeled and sliced (optional); Lemon juice; 1 cup (250 mL) shredded Canadian Mozzarella* cheese

Our dietitians' favourite

This is the California Omelet recipe.

Prep: 5 min
Cooking: 5 min

Yields 4 servings

Ingredients

8 eggs
2 tbsp (30 mL) Milk
2 tbsp (30 mL) finely chopped parsley
3/4 tsp (3 mL) dried Italian seasoning
Salt and pepper to taste
2 tbsp (30 mL) butter
1/2 cup (125 mL) salsa
1 avocado peeled and sliced (optional)
Lemon juice
1 cup (250 mL) shredded Canadian Mozzarella* cheese

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Preparation

Preheat broiler.

Beat together eggs, milk and seasonings with a fork. Heat a 10-inch (25 cm) non-stick skillet over medium-high heat. Add butter. When melted, pour in egg mixture. As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces.

When egg is almost set on surface but still looks moist, spoon salsa on top and garnish with avocado slices sprinkled with lemon juice. Top with cheese. Place skillet under broiler just until cheese is melted, about 30 seconds.

Cut omelet into wedges and serve.