SERVES 1

• 2 eggs
• Salt and black pepper, to taste
• 2 tsp. vegetable oil
• ¼ cup chopped ha m
• 1 Tbsp. chopped onion and / or bell pepper (optional)
• ¼   cup grated cheddar cheese

Variations:

Bacon Omelette: ¼ cup crisp, crumbled bacon

Mushroom Omelette: ½ cup raw sliced or chopped mushrooms, sautéed in 2 Tbsp. butter

Herb Omelette: 2 tsp. finely chopped parsley w/1 tsp. fresh sage, tarragon, thyme

Mexican Omelette: ½ cup combination of chopped black olives, tomatoes, onions, bell peppers and Jalapeño peppers