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California Omelet
California Omelet
Roast beef, tomatoes, bell peppers, avocados and Monterey Jack cheese folded into an omelet and served with sour cream.
Yield: 24 servings
1. Combine beef and cilantro. Season with salt and pepper.
Roast beef, cut into strips2 1/4 pounds
Cilantro, chopped3/4 cup
Salt as needed
Pepper as needed
2. For each omelet: Melt 1 teaspoon butter in non-stick pan. Pour in 2 eggs (4 ounces). As eggs begin to set, gently lift edges with spatula and tilt pan to let uncooked portion run to bottom.

When eggs are just set, top with 1-1/2 ounces beef, 1 ounce each of tomatoes, pepper chunks and avocado, then 1 ounce cheese.

Heat to melt cheese. Fold omelet in half.

3. Slide omelet onto serving plate. Garnish with red pepper ring, filled with dollop of sour cream and a cilantro sprig.
Butter4 ounces
Margarine4 ounces
Eggs, beaten4 dozen
Tomatoes, diced1 1/2 pounds
Red and green bell peppers, cut into chunks1 1/2 pounds
Avocados, cubed1 1/2 pounds
Monterey Jack cheese, shredded1 1/2 pounds
Red bell pepper rings24
Sour cream as needed
Cilantro24 sprigs

Nutrition information per serving: 453 calories; 33 g fat(13 g saturated fat; 11 g monounsaturated fat); 440 mg cholesterol; 358 mg sodium; 7 g carbohydrate; 3.0 g fiber; 32 g protein; 8.9 mg niacin; 0.6 mg vitamin B6; 2.5 mg vitamin B12; 3.5 mg iron; 51.6 mg selenium; 5.4 mg zinc; 351.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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