Omelet Variations to Suit Your Taste (from Basic Omelet recipe base)
Mexican Omelet: Add salsa, avocado, sour cream, and jack cheese to omelet just before folding.
Onion, Pepper, and Goat Cheese Omelet: Sauté 1 small onion, thinly sliced, and 1⁄2 red pepper, cut into julienne strips, in a little extra–virgin/coconut oil or butter until tender. Strew this evenly over the egg mixture as it begins to cook, along with 2 oz. of goat’s milk, cheddar, or feta cheese.
Garden Herb Omelet: Scatter 1 tablespoon parsley, finely chopped; 1 tablespoon chives, finely chopped; and 1 tablespoon thyme or other garden herb, finely chopped, over omelet as it begins to cook.
Mushroom Swiss Omelet: Sauté 1⁄2 pound fresh mushrooms, washed, well-dried, and thinly sliced, in extra–virgin coconut oil or butter and olive oil. Scatter mushrooms and grated Swiss cheese over the omelet as it begins to cook.
Source: Sally Fallon, author of Nourishing Traditions