You can never go wrong with tomato salsa picante – everything in it goes good with an omelette – tomatoes, onions, garlic, chilis, cilantro leaves …
I always loved eating my Greek omelettes before working out. Here’s what I put in mine:
2 eggs (I used the equivalent of egg whites/Egg Beaters)
1/2 cup thawed spinach (or lots of fresh works too)
1/4-1/2 cup tomatoes, diced
1/4-1/2 cup mushrooms, chopped
1/4 cup onions, minced
2 pieces of deli ham, chopped
1/4 cup reduced fat feta cheese
Mix all of the ingredients except for the cheese. Add any desired spices (I always used salt, pepper, Mrs. Dash). Cook on lubricated pan, add cheese in the middle. Top with salsa. High in fiber and always tasty!
I often use my chopped up leftovers in my omelettes. My favorites are chicken/pork vindaloo and pot roast (with red potatoes, carrot, and onion).
A sprinkle of capers works well in most any egg dish
There’s no omelet that can’t be made better by a liberal application of lemon pepper!
I’m also partial to spinach in mine, but I think it has to be pre soaked/cooked.
There’s a really delicious French omelet that’s green, but I’m not sure what they put in it.
I am a big fan of omelets with tarragon, dill, capers, and chevre.
I love an omelette with ajvar and a bit of feta.
If you want a change of pace, and a bit of sweetness, try sauteed green apples, golden raisins, and a bit of goat cheese.