The omelet is one of the most versatile and easiest meals to cook.
It is acceptable at any time of day for breakfast, brunch, lunch, or supper.
What goes into an omelet is a cook's prerogative.
When doing a vegetable omelet be creative and sauté' the vegetables in butter or olive oil if you are fat conscious.
Add any spices while cooking and set aside in a separate dish while cooking the egg or eggs.
Eggs should be hand beaten with a fork so the egg stays together while cooking.
Add any salt, pepper or spices at this time.
Use butter or oil spray in a non-stick fry pan (skillet) and swirl the pan to spread the egg in a thin layer on the bottom and even up the sides of the pan.
If cheese is part of the omelet add the grated cheese before the vegetables to help the melting process.
The cheese and vegetables are placed in the center of the egg mixture and the sides of the egg pancake are carefully folded over the center and served immediately.
Meat or seafood omelets can contain your favorite such as ham, shrimp, crab etc.
These protein items blend better if chopped into small pieces.
On camping trips I have even used canned shrimp or crab meat.
Vegetables are varied but I have found the following very good: onion, bell pepper (any color), tomatoes, artichokes, and medium heat chili peppers.
Don't let this list limit your choices, be creative.
Your choice of cheese takes into consideration your taste preference.
I have tried cheddar, Swiss, Munster, and Parmesan.
The latest research concerning the egg notes that eggs today are lower in cholesterol and healthier than in previous years.
Eggs are a good source of protein in your diet.