California Omelette with Homemade Breakfast Potatoes
California Omelette with Homemade Breakfast Potatoes
2015-12-17 22:34:35
Yields 2
A cheesy California omelette with avocado and more. Serve with awesome homemade breakfast potatoes. Simple and delicious!
Ingredients
- 4 eggs
- 1 avocado -diced
- 1/4 red onion - diced
- 1/2 head of broccoli - small pieces
- 2 stalks green onion
- 4 slices of havarti cheese with dill
- 1 tomato - diced
- Salt and pepper to taste
For the potatoes
- 2 medium potatoes (I like to use russet) - diced
- 1/2 an onion - diced
- 1/4 red bell pepper - diced
- 1 tsp sea salt
- 1/2 tsp garlic powder
- Pinch of paprika
- Pinch of pepper
- Pinch of cayenne pepper
- Oil for pan
Instructions
- Heat pan and cook onions with a pinch of salt for about 3-5 minutes
- Add broccoli and cook for an additional 3 minutes and then remove from pan
- Crack 2 eggs, scramble lightly leaving it to make a circle as the base for your omelette, add 2 slices of cheese on top, add tomato
- Add salt and pepper
- Cook until the bottom starts to lightly brown
- Fold over one side and flip on rotate, flipping onto both sides until bottom is browned and egg is cooked in the middle
- If you have two pans or a griddle you should make both omelettes at once so they are served warm together
- Top each omelette with half of the avocado and sprinkle the green onion over the omelettes and the potatoes
For the potatoes
- Boil the potatoes
- Heat pan and add onions & pepper. Cook for about 5 minutes
- Add potatoes and all of the seasoning. Toss well and cook for an additional 5 minutes
- Toss again and scrap all the goodness of the pan and mix it in, cook for another 5-10 minutes.
- Taste. If needed, add more salt and pepper
Notes
- Serve with your favorite whole wheat toast!
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