Denver omelette

• 1/4 cup diced yellow onion
• 1/4 cup diced bell pepper (any color/combo)
• 1/4 diced chopped ham
• 1 small garlic clove, minced
• 1/2 cup cheddar/pepper jack
• 1/2 cup chopped tater tots (optional)

1. Increase the bell peppers and ham if omitting the tater tots. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the onions and sauté for 3-5 minutes, until softened. Add the ham and garlic, and cook for one minute to warm through. 
2. Top the filling with the tater tots before folding.

Veggie omelette

• 1/4 cup diced yellow onion
• 1 cup diced vegetables of choice
• 1 small garlic clove, minced

1. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Sauté longer cooking vegetables like onions, zucchini, and bell peppers for 3 minutes.
2. Add the garlic and shorter cooking vegetables like tomatoes, asparagus, and spinach, then cook for 1 minute, or until the onions are softened. Season with freshly cracked salt and pepper.

Mexican Omelette

• 1 tablespoon olive oil
• 1/4 cup diced yellow onion
• 3 tablespoons chopped bell pepper (any color)
• 1/2-1 jalapeño pepper, seeds removed & diced
• 3 tablespoons corn
• 3 tablespoons black beans
• 1/4 cup diced tomatoes 
• 1 small garlic clove, minced
• 1/8 tsp EACH dried oregano, ground cumin 
• 1/2 cup Mexican cheese blend (I use half cheddar/half pepper Jack)
• Toppings: Sour cream (so good!), salsa or pico de Gallo, avocado or guacamole, cilantro, jalapeños or hot sauce

1. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Cook the onions, bell peppers, and jalapeño for 3 minutes.
2. Add the corn, black beans, tomatoes, garlic, oregano, cumin, and freshly cracked salt and pepper. Cook for 2-3 more minutes, or until onions are softened. Top with desired toppings.

Greek Omelette

• 1/4 cup diced red onion
• 1/4 cup diced zucchini
• 1/4 cup diced tomatoes
• 2 tablespoons diced Kalamata olives
• 1 small garlic clove, minced
• 1/8 teaspoon dried oregano
• 2 tablespoons feta 
• 1/2 cup shredded mozzarella
• Tzatziki for serving

1. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add onions and zucchini, and sauté for 3 minutes. 
2. Add the tomatoes, olives, garlic, and oregano and cook for 1-2 minutes, until the onions are softened. Season with freshly cracked salt and pepper. Top the filling with feta before folding.

California Omelette

• 2 slices bacon, diced
• 1/4 cup diced yellow onion
• 1/4 cup diced zucchini
• 1/4 cup diced turkey breast or slices
• 1/4 cup diced tomatoes
• 1 cup spinach
• 1 small garlic clove, minced 
• 1/2 cup cheddar or Pepper jack (I do half and half)
• Avocado for serving

1. Cook the bacon in a skillet over medium-low heat (no oil) until browned and crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon of the oil. 
2. Cook the onions and zucchini for 3-5 minutes, until softened. Add the turkey, tomatoes, spinach, and garlic, and cook until the spinach is wilted, about 1 minute. Season with freshly cracked salt and pepper.
3. Top the filling with the bacon before folding. Serve with avocado.

Italian Omelette

• 1/4 cup diced yellow onion
• 1/4 cup diced ham
• 1/4 cup diced tomatoes
• 2-3 tablespoons sun-dried tomatoes, rinsed, drained, diced
• 1 small garlic clove, minced 
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons freshly grated Parmesan
• Freshly torn basil

1. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add onions and sauté for 3-5 minutes, until softened.
2. Add the ham, tomatoes, sun-dried tomatoes, and garlic, and cook for one minute. Season with freshly cracked salt and pepper. Top the filling with Parmesan and basil before folding.

Breakfast Omelette

• 3 strips of bacon or 3 ounces sausage
• 1/4 cup diced yellow onion
• 1/2 cup roasted potatoes, diced
• 1/2 cup cheddar cheese

1. Cook the bacon in a skillet over medium-low heat (no oil) until browned and crispy. OR cook the sausage over medium heat until cooked through. Transfer to paper towels to drain. Drain all but 1 tablespoon of the oil. 
2. Cook the onions for 3-5 minutes, until softened. Add the potatoes and warm through for one minute.

Swiss Spinach Mushroom Omellete

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 5 oz cremini mushrooms, thinly sliced (about 1 ½ cups)
• 1/4 cup chopped yellow onion
• 1 small garlic clove, minced
• 1 cup baby spinach
• 1/2 cup shredded Gruyere

1. Melt the butter and oil over medium heat in a large skillet. Add the mushrooms, stir to coat, then arrange them in a single layer. Brown on each side, then transfer to a plate using a slotted spoon.
2. Add a drizzle of oil if needed and heat over medium heat. Add the onions and cook until softened, 3-5 minutes. Add the spinach and garlic, then cook until the spinach is wilted. Season with freshly cracked salt and pepper.