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, Toasted

  1 slice, large or 88g

• Arugula

  Raw

  ¼ cup or 5g

• Corn

  Sweet, yellow, raw

  ¼ cup or 36g

• Classic Guacamole

  Wholly Guacamole

  3 Tbsp or 45g

Directions

1. In a bowl, use a fork to whisk together the eggs a pinch of salt and pepper. Whisk in the chives.
2. Heat a large skillet over medium-low heat. Once the pan is hot add 1 tablespoon of butter and swirl the pan to coat. Pour in half of the egg mixture and let it set for about 10 to 20 seconds. Use a heat-safe spatula to gently move the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Sprinkle on half of the sun-dried tomatoes.
3. Allow the eggs to set almost completely and then add half the cheese to the center of the omelet. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it’s not stuck anywhere. Let it set for a few seconds, then scoot it off the pan onto a plate. Immediately fold both sides over the cheese like you would a letter. The heat from the omelet will melt the cheese. Repeat with the remaining ingredients.
4. Place each omelet on a piece of toasted, buttered bread. Add a handful of arugula, corn, and avocado sprinkled with salt and pepper. Enjoy!