Omelets are a classic scrambled egg breakfast that feature a wide variety of fillings, depending on the recipe you are using or what you prefer. California omelets are a showcase of all the wonderful fresh produce that the state grows, including tomatoes, asparagus and mushrooms. The most important and telltale ingredient of a California omelet is the avocado, whose velvety texture and creamy taste complement the egg perfectly. A careful technique will yield an evenly cooked, delicious omelet.
Crack three large eggs into a bowl, and add 1 tbsp. whole milk. Sprinkle in some salt and pepper to taste. Whisk the ingredients together thoroughly.
Heat 1 tsp. olive oil in a small skillet on medium for three minutes.
Pour the egg mixture into the hot skillet, and immediately swirl the pan around so the egg coats the entire bottom of the skillet.
Sprinkle enough chopped tomatoes, thinly sliced green onions, sliced mushrooms, and sliced black olives over the egg to cover half of the egg circle. Sprinkle shredded cheddar cheese over all the vegetables.
Let the omelet cook until the egg lifts away from the pan easily when pried with a wide spatula. Flip the empty half of the omelet up and over the veggies and shredded cheese.
Flip the entire omelet carefully, which should now be shaped like a half circle. Cook until the cheese is completely melted and the egg is cooked through, about three to four minutes.
Slide the omelet onto a plate. Top the omelet with slices of avocado.