Method
Curried Chicken: Stir a dash of curry powder into egg mixture before cooking. Fill cooked omelet with 1/3 cup cooked chicken and 1 Tbsp each chutney and chopped peanuts for 1 omelet.
Western: In 7-inch omelet pan, cook 1/4 cup finely chopped lean cooked ham, 2 Tbsp finely chopped green pepper and 2 Tbsp finely chopped onion in 1 Tbsp butter or cooking oil or cooking spray until vegetables are tender but not brown. Pour in Basic French Omelet mixture and cook. Makes 1 omelet.
Mexicali: Add 1 Tbsp drained chopped green chilies to Basic French Omelet mixture and cook. Fill with 1/4 cup cheddar cheese. Fold. Top with taco sauce, heated to serving temperature. Variation: add freshly chopped cilantro to egg mixture and fill with cheddar cheese. Top with salsa and jalapeno peppers.
Pizza: Add 1/4 tsp oregano crushed to Basic French Omelet mixture and cook. Fill with 2 to 3 Tbsp canned pizza sauce, 2 to 3 Tbsp shredded mozzarella cheese and 1/4 cup cooked, drained, and crumbled sausage, if desired.
Spanish: In small saucepan over medium heat, cover and cook 3 Tbsp each chopped green pepper and onion until tender but not brown. Stir in 1 can (8 oz) tomato sauce and 1/2 tsp Worcestershire sauce and dash garlic powder. Bring to boiling. Use as filling and topping, 2 to 4 omelets.