My Standard Basic Omelets

A Typical Breakfast

Here are some Standard Basic Omelets, I have done these in countless variations. I try to keep things light in calories but filling and satisfying, and I almost always have some fruit on the side.

Dice up omelet vegetables* & spray a small skillet with Butter Flavored Pam, cook on medium until desired texture. If omelet meats** are desired dice (for bacon cook ahead of time) & add to vegetables toward end of cooking time.

* omelet vegetables -  I use a variety of different vegetables, but typically I use 2-3 of the following: 

      onion

      bell pepper

      mushrooms

      tomatoes

** omelet meats - I use a variety of different types of meats (when I bother to add meat), the following are some good options:

      Bacon: 1 slice cooked crispy

      Leftovers (the one pictured above used a little leftover steak)

      Hillshire Farm Ultra Thin lunch meats I like (I use 2 oz): 

          Honey Ham

          Turkey

          Pastrami

Remove vegetables from skillet & set aside. Spray skillet a 2nd time with Butter Flavored Pam, shake Egg Beaters, measure out 3/4 cup, cook on Med-Low heat until edges around pan are relatively firm & center only has a little bit of liquid remaining. Flip Egg Beaters in one piece, place omelet cheese*** on one side of circle, add vegetables on top of cheese. After a minute or two fold omelet over, after another minute or two flip omelet onto its other side, its done in another minute or two.

*** omelet cheese: I like the following, in order:

      Blue Cheese or Gorgonzola - 1/2 oz

      Sargento Shredded Mozzarella & Provolone - 1/4 cup

      Sargento Shredded Sharp Cheddar - 1/4 cup

If you're daring you may want to try some of my Chèvre / Cream Cheese Omelets.