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

• Classic Guacamole

  Wholly Guacamole

  3 Tbsp or 45g

Directions

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