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The Alameda Omelette

Named after one of our favorite breakfasts on the island with goodies from our garden.

Servings Two omelettes


  • 1/8 Cup Monterey Jack Cheese
  • 1/4 Cup Parmigiano-Reggiano
  • 3-4 Slices Grilled Tri-Tip
  • 1/1 Yellow onion
  • 1 Red Bell Pepper
  • 1/4 Cup Arugula
  • 5 Stems of Cilantro leaves
  • 1 Avocado
  • 4 Jumbo eggs
  • Salt 
  • Pepper
  • 1/8 Cup Milk
  • Olive Oil


  1. Shred cheeses and mix together.
  2. Dice Tri-tip, onion, bell pepper. Chop Arugula and Cilantro. Slice half the avocado and dice the other half.
  3. Beat eggs, milk with salt and pepper to taste.
  4. Sauté Tri-tip, onion and Bell Pepper until onions become translucent.
  5. Repeat this step twice, using half of your ingredients. Add a bit of olive oil and warm until it just begins to shimmer. Pour the egg mix into a 12" pan, move around to make a thin layer covering the entire pan bottom. Layer on one half of the egg mix cheese, steak and vegetables, Avocados, Arugula and Cilantro. Cover with a lid and cook until egg is just past runny on the top.
  6. Serve with sliced avocados and a few leaves of Cilantro.