Morning Thunder Omelette

June 14, 2012
2 Ratings
  • Makes 1 omelette
Author Notes

People ask me often if I miss California, from where I moved about 5 years ago, bringing my avocado habit along with me. I’ve made a wonderful life where I now live, though there are many aspects of California I miss. I miss my sister (a lot), I miss living an hour-and-a-half from my son (a lot), my friends most definitely. And I miss cheap artichokes and avocados. Just recently my sister called while traveling north through the Central Valley (or th’valley as it’s called). She had stopped at a farm stand along the way, and wanted to let me know that the price of avocados had gone up. They were now 7 for $1 rather than 10 for $1.

Down the canyon from where I used to live was a lovely, warm restaurant called the Morning Thunder Café. Think rough wood paneled walls hung with art by local people, a creaky wooden floor, outstanding coffee, and a signature omelette. I have no idea if the rest of their menu was worth ordering because the only thing I ever ordered was this omelette. Since I moved away, attempting to re-create it has been one of my happiest weekend pleasures. The most recent incarnation features an avocado salsa rather than a tomato-based one because you can never have too many avocados. Even at $1.49 (gulp!) each.

To prepare more than one omelette, preheat the oven to 170 degrees. As each finishes cooking, transfer to an ovenproof plate and hold while preparing additional omelettes.

What You'll Need
  • 2 roma tomatoes, 1/2” dice
  • 1 large avocado or 2 small, 1/2” dice
  • 1/2 red onion, 1/4” dice
  • Handful of cilantro leaves and stems, chopped
  • 1 clove garlic, smashed, peeled, minced
  • Zest and juice of 1/2 lime
  • 2 tablespoons corn oil
  • Sea or kosher salt and grinds of pepper, to taste
  • Your favorite hot sauce to taste (the son got me hooked on Cholula)
  • 1 tablespoon butter or bacon fat
  • 3 large eggs, all the better if farm-fresh
  • 1/2 teaspoon sea or kosher salt and grinds of pepper
  • 3 slices cream cheese 1’4” thick from an 8-ounce package
  • 4 slices of avocado, 1/4” thick
  • Small handful of cilantro leaves and stems, chopped
  1. Make the salsa. Combine all ingredients except the salt and pepper in a mixing bowl. Stir gently to blend. Season to taste with salt and pepper and your favorite hot sauce. Set aside to let the flavors blend while you prepare the omelette. You’ll have enough salsa for 2-4 omelettes, depending how generous you are with it.
  2. To prepare the omelette, crack the eggs into a small mixing bowl and whisk them together along with the salt and pepper.
  3. Melt the butter or bacon fat (oh yeah!) in a 6” to 8” skillet over medium heat. Add the eggs. As they begin to cook, tilt the skillet in a rotating motion, and use a fork or a spatula to gently pull the edges of the omelette away from the sides, allowing uncooked egg to run down into the pan. When omelette is still soft and wet in the center, place the slices of cream cheese on one half of it. Arrange the avocado slices over the cream cheese. Use a spatula to gently turn the un-garnished half over on top of the cream cheese and avocado. Reduce heat to medium-low and cook for a couple of minutes more.
  4. Lift omelette out onto a plate. Top with salsa and chopped cilantro. Serve with a wedge of lime. And a good cup of coffee.
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  • meganvt01
  • savorthis
  • EmilyC
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  • aargersi

14 Reviews

Cheryl August 9, 2020
Oh my, I baked bread today and wanted something nice to go with it for dinner. This was better than anything I've had in a restaurant for some time (but who's been to a restaurant??) Made it almost exactly to the recipe. A keeper, for sure.
meganvt01 June 18, 2012
I LOVE avocado in an omlet! I haven't had that in years and had forgotten what an amazing combo that is, well done!
boulangere June 19, 2012
Glad to take you down memory lane!
savorthis June 14, 2012
Oh I agree 100% on missing good produce. When I lived in SF I worked at the Ferry Plaza farmer's market and got to trade tomatoes from our stand for anything I wanted. Divine! Colorado does its best but it is just not the same. This is just the kind of omelette we'd make after market day.
boulangere June 14, 2012
What a wonderful job you had there! CO is a great place for organic goods in general. The daughter lives in Boulder, and has wonderful access to beautiful produce year-round. The next time I travel down to visit her, I'll be in touch. I would love to meet up with you.
savorthis June 14, 2012
Boulangere it's true that Boulder has the goods. So does Paonia where our friends live- we gorge on amazing peaches when we go there. But the best farmer's market near me almost made me cry when we first moved back here. It is better now, but nothing compared to SF and nothing compared to getting all that produce for free! Would love to meet you- definitely reach out the next you come this way.
boulangere June 15, 2012
EmilyC June 14, 2012
Looks so, so good! Don't know what I'd do with myself if avocados were 7 for $1! Gain a lot of weight, probably.
boulangere June 14, 2012
Oh, I'm right there with you, Em. But it all balances out, your know?
boulangere June 15, 2012
Sheesh, wish I could type: "you" know.
lapadia June 14, 2012
Yes, please!!! w/o coffee :)
boulangere June 14, 2012
Not an essential ingredient!
aargersi June 14, 2012
Oh yeah! THAT is a thing of beauty. Hello Saturday's breakfast!
boulangere June 14, 2012
Thank you - hope you enjoy it!