All following fillings are ideal for low-fat, healthy menus. They can also be used in health-care menuing. Substitute ingredients as needed to accommodate special diets.

 

Make the base, your choice Basic French Omelet or Basic Omelet Souffle.

 

Broccoli Supreme: Cook 1 package (10 oz) frozen chopped broccoli according to package directions. Drain well. Add 1 package (3 oz) cream cheese, cubed and 1/4 tsp salt. Stir until cheese is melted. Fill each of 3 cooked omelets with about 1/2 cup mixture and 2 thin tomato slices.

 

Cheese and Chives: Add 1 Tbsp chopped chives and 1/8 tsp crushed basil to one of the omelet mixtures. Cook and fill with 1/2 cup cottage cheese or shredded mozzarella or Muenster cheese.

 

Dieter's Special: Add about 1/4 tsp dill weed or basil, thyme or oregano leaves crushed to one of the omelet mixtures. Cook and fill with 1/3 to 1/2 cup chopped and cooked drained vegetables.

 

Garden: Cook 1/4 cup chopped onion in 2 Tbsp melted butter until tender but not brown. Stir in 2 medium tomatoes, chopped; 1 medium zucchini sliced; 1/4 cup chopped green pepper; 2 Tbsp snipped parsley; 1-1/2 tsp seasoned salt. Simmer uncovered until thick. Fill 2 cooked Basic French Omelet or 1 cooked Basic Omelet Souffle. Fold. Sprinkle with 2 Tbsp grated Parmesan cheese.

 

Natural: Place 3 thin slices each avocado and tomato and 1/4 cup alfalfa sprouts on cooked omelet, fold. Top with 2 Tbsp plain yogurt and 1 Tbsp chopped walnuts.

 

Summer Squash: In small saucepan over medium heat, stir together 1/2 cup thinly sliced zucchini, 1/2 cup thinly sliced yellow squash, 1/2 cup sliced fresh mushrooms, 1/4 cup chopped sweet red pepper and 2 Tbsp water. Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover and cook until liquid is evaporated. Stir 2 tsp grated Parmesan cheese, 1/2 tsp basil leaves crushed, and 1/4 tsp garlic powder into mixture for 2 omelets. Fill cooked omelets with mixture and serve.

 

Sweet Corn: In medium saucepan, stir together 1-1/2 cups fresh corn kernels (cut from 2 to 3 medium ears), 1/2 cup chopped green pepper, 1/2 cup chopped onion, 2 Tbsp water and 1/4 tsp seasoned salt. Bring to boiling. Cover, reduce heat and simmer until corn is tender, about 5 minutes. Stir 1/2 to 1 tsp dry mustard into egg mixture for 4 omelets before cooking. Fill cooked omelets with well drained corn mixture and 1 cup shredded low fat cheddar cheese.