Shredded or sliced cheeses
Diced ham, sausage,
bacon, or pepperoni
Veggies such as
broccoli, mushrooms, chili peppers, etc.
Chopped tomatoes, avocadoes, herbs, grated Parmesan
Heat a non-stick 10-inch omelet pan or shallow skillet over medium-high heat and spray with non-stick coating or brush with butter. For each omelet, crack 2-3 eggs into a small bowl, beat briefly. When skillet is hot, pour eggs into pan. Pick up pan and turn to coat bottom evenly with eggs. Gently lift edges with thin, flexible spatula to allow the raw part to flow underneath. (it’s OK if they still look a little ‘wet’ on top.) Turn heat to low. Immediately sprinkle with cheeses, and fill with meat and vegetables of your choice. Cover a minute or so, until ingredients are hot and eggs are cooked. Carefully fold over with the spatula and sprinkle top with fresh ground pepper, herbs, or Parmesan cheese. Slide out onto a plate; garnish with chopped tomatoes, avocadoes, etc.
Note: Don’t try to crowd more than 2 or 3 eggs in the skillet. If you are serving more people, make more omelets.
One of my favorite omelets: Use Swiss cheese, stuff with leftover Spinach in Cream Sauce https://snailfungus.wordpress.com/2015/09/02/spinach-in-cream-sauce/ and red bell peppers. Top the omelet with tomatoes & fresh herbs.