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

• Swiss 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. In a bowl, whisk the whole egg, egg whites, salt, pepper, and chives until lightly frothy.
2. Warm a nonstick skillet over medium-low heat. Melt half the butter, pour in half the egg mixture, and gently push set eggs toward the center while tilting the pan so uncooked egg flows to the edges.
3. When the surface is just slightly glossy, sprinkle on half the sun-dried tomatoes and half the cheese. Loosen the edges and fold the omelet over; slide onto a plate and keep warm.
4. Repeat with the remaining butter and egg mixture to make the second omelet, adding the remaining tomatoes and cheese before folding.
5. Toast the sourdough; butter lightly if desired. Place toast on two plates (halve the slice to share if using one large piece).
6. Top each toast with arugula, corn, and avocado. Season lightly with salt and pepper, then place an omelet on each and serve immediately.