Make the Basic French Omelet.**  

**Remember to substitute sugar for salt and pepper.

Apple Spice: In small skillet, cook 1 sliced cored cooking apple in 1 Tbsp butter until crisp-tender, about 5 minutes. Sprinkle with 1 Tbsp firmly packed brown sugar, 1/4 tsp ground cinnamon and dash ground nutmeg. Mix well. Use to fill cooked sweet omelet. Top with 1/4 cup shredded Cheddar cheese if desired.

Bananas Foster: In small saucepan over low heat, cook 2 Tbsp brown sugar, 1 tsp lemon juice, and a dash of ground nutmeg until sugar is melted. Add 1 firm ripe banana, peeled and sliced, about 3/4 cup. Bring to serving temperature, gently turning banana slices until glazed. Use to fill or top 1 omelet.

Double Pineapple: Spread cooked sweet omelet with 1 to 2 Tbsp pineapple yogurt. Fold. Top with 1 Tbsp pineapple preserves.

Fruit and Cream: Place 1/3 to 1/2 cup sliced fresh strawberries or well drained canned peach slices or 1 sliced pitted nectarine, peach or plum on cooked sweet omelet. Fold. Top with 1 to 2 Tbsp dairy sour cream and sprinkle with confectioners' sugar.

Glazed Apple: In small saucepan, stir together 2 tart apples, sliced, 2 Tbsp brown sugar, 1/2 tsp grated orange peel and 1/8 tsp ground cinnamon. Cook over medium heat gently turning apple slices until tender and glazed, about 5 minutes. Use to fill or top 1 to 2 omelets.