Flavorings may be added when mixing the eggs, or a warm filling may be put inside the omelet just before it is folded.
For a 2-3 egg folded omelet made in a 7 in/18 cm pan:
Add 2 tbsp peeled, seeded and chopped tomatoes, 1 oz/30 g grated Monterey Jack cheese and 1 tbsp chopped scallions.
Add 2 oz/60 g diced crispy cooked bacon and 1 oz/30 g grated Cheddar cheese.
Add 1 oz/30 g chopped smoked salmon, 2 tbsp sour cream and 1 tsp chopped fresh dill.
Add 2 oz/60 g chicken livers, cut up and sautéed with 1 tbsp butter and 1 chopped shallot, with 3 large mushrooms, sliced and sautéed in 1 tbsp butter.
Fry 3 large mushrooms, sliced, 2 tbsp diced green pepper and 3 tbsp peeled, seeded and chopped tomato in 1 tbsp oil until peppers are soft and excess moisture has evaporated. Season with a dash each of Tabasco and Worcestershire sauce.
© 1989 Anne Willan. All rights reserved.