omelet on paper plate topped with avocado and sour cream

California Omelet

Fuel your morning with this savory omelet that’s loaded with veggies and packed with protein.


1 egg
2 egg whites
1 Tbsp. 1% milk
1/4 cup shredded Mexican blend cheese
1/2 roma tomato, diced
3 whole baby bella mushrooms, diced.
1/2 c. baby spinach, shredded
1 Tbsp. bacon bits
1/2 avocado, thinly sliced
1 Tbsp. plain Greek yogurt
1 tsp. light butter
Salt and pepper, to taste
  1. Beat eggs with milk. Melt 1 tsp. butter in nonstick skillet over medium heat.

  2. Pour egg mixture into skillet and allow to set. Flip eggs over.

  3. To one half of the omelet, add 1/2 of the cheese and all of the tomato, mushroom, bacon bits, and spinach. Cook for 2 minutes, then fold in half.

  4. Top with rest of the cheese, Avocado and 1 Tbsp. of yogurt. Add salt and pepper to taste. Enjoy!

How to Serve it Up

Dinner Plate