also known as No. 37 and The Quintessential California Omelet
From Squeeze In of Truckee and Reno
4 whole fresh eggs, beaten (if you use whites, use 6 whites instead of 4 whole eggs and you save 20 grams of fat)
6 ounces white wine sauce (white wine with a dash of soybean oil)
1 cup freshly sliced mushrooms
½ avocado, spoon-sliced out in about 8 fairly large chunks
3 strips of cooked crisp bacon, chopped large
2 ounces shredded Monterey jack cheese
Sauté mushrooms and avocado in white wine mixture. Bring it to a quick simmer for 3 or 4 minutes. Then put a cover over it and let it sit while you prepare the omelet. Lightly coat an 8-inch omelet pan with non-stick cooking spray (using cooking spray instead of butter produces a much fluffier and healthier final product) and bring coated pan to medium heat. Pour in beaten eggs and roll around pan edges, dragging the edges to the center as they cook, and moving the still liquid part out to the edges to cook. As soon as you have nearly zero liquid, quickly flip the omelet completely over in the pan – this is a toss and catch motion – which assures there will be no liquid or runny eggs in your omelet.
Immediately turn off flame, distribute Monterey jack cheese to one side of your omelet. (You’ll fold the other side over, so your goal is to put all ingredients in on one side only.) Use the pan lid on your sautéed avocado and mushrooms to drain out the remaining white wine sauce and layer those ingredients directly over the Monterey jack cheese to help melt. Layer your chopped bacon on top, fold the omelet out onto a plate and, voila! You have Racy Tracy, the most popular omelet on the Squeeze In menu.
