Simple California Omelet

Ingredients

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chives

  Raw

  1 tbsp chopped or 3g

• Butter

  Unsalted

  ½ tbsp or 7g

• Sun-dried tomatoes

  2 tbsp or 7g

• Gruyere cheese

  ½ oz or 14g

• Sourdough bread

  French or vienna

  1 slice, large or 96g

• Arugula

  Raw

  ¼ cup or 5g

• Corn

  Sweet, yellow, raw

  ¼ cup or 36g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

Directions

1. Whisk together the eggs, salt, pepper, and chives in a bowl.
2. Heat a skillet over medium-low heat, add butter to coat, then pour in half of the egg mixture. Let it set for 10-20 seconds, moving the set eggs toward the center and tilting the pan to allow runny eggs to spread. Add half of the sun-dried tomatoes.
3. Once the eggs are almost set, add half of the cheese, release the omelet from the pan, and fold it over. Repeat with the remaining ingredients.
4. Serve each omelet on toasted, buttered sourdough with arugula, corn, and avocado seasoned with salt and pepper.