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California Omelet in NYC

August 15, 2011

Breakfast of West Coast-style champions!

Michael McCarty pioneered farm-to-table California cuisine more than 30 years ago—and then brought it to Manhattan more than 20 years ago. And that’s the way we still love to cook. This omelet is very California in its attitude, while still maintaining a New York City edge. We fill fresh, fluffy eggs with shiitake mushrooms, tomatoes, onions, bacon, and avocado. That’s classic and great already. So, what gives this version that something extra? We also add a dollop of fresh sour cream to the eggs for a tangy, unbelievably delicious flavor. This omelet is so packed with goodies and so perfectly cooked that, after one bite, you’ll be wondering why you haven’t been ordering this more.

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