Ingredients

• 3-4 eggs or eggbeaters
• splash of water

Method

Beat eggs in a small bowl or 2 C. glass Pyrex.
Add a little cold water.

Pour 1/2 of the egg mixture in a "Pam" sprayed small skillet.
Cook over med-low heat.
Turn to low-heat or off when most liquid is gone.

Add favorite ingredients to half the omelet.
Fold over and if heat is not off, turn it off and cover a few seconds with a lid.

Notes

Deb's Mushroom/Blue Cheese Omelet
Sauté mushrooms in "Pam" sprayed pan or 1 t. olive oil.
Set aside when cooked.
Sprinkle blue cheese over 1/2 the omelet.
Top with mushrooms. Fold over other half of omelet.
Deb has also added asparagus!

Mexican Omelet
Sauté onion, green pepper, jalapeno pepper, black olives, cherry tomatoes or whatever you have on hand.
Add some ground cumin and fresh cilantro.
Put on 1/2 omelet.
Top with Colby/Monterey Jack/Cheddar.
Serve with salsa or hot sauce.

Keywords

Breakfast