The Everything Omelette Cook Time: 15 minutes Servings: 1 Ingredients - 2 eggs - 1/4 cup cooked ham or other breakfast meat - 2 tablespoons onion, diced - 2 tablespoons bell pepper, diced - 2 tablespoons sliced celery - 2 tablespoons chopped carrot - 1 pinch salt    Use your imagination as a guide in selecting ingredients to fill this tasty breakfast or brunch favorite. The ham, onions, peppers, celery, and carrots in this recipe are just a start to what you could add to this Everything Omelette to make it just the way you like it.   Directions To make the filling, dice any or all of the following for a total of about one cup: onion, bell pepper, celery, carrot, fresh or frozen corn, greens such as spinach, chard or kale, diced cooked meat. Film a 10 inch non-stick skillet or sauté pan with 1 teaspoon butter or vegetable	1

	oil, add the chopped filling ingredients and cook over medium heat for about 5 minutes, or until the vegetables reach the desired degree of doneness. While the filling cooks, break 2 eggs into a small bowl, add 1 teaspoon water, a pinch of salt and beat well with a fork. Empty the cooked filling into a small bowl and wipe the pan clean. Add a teaspoon of butter or oil over medium-high heat and when the pan is hot (a drop of water sizzles and evaporates almost instantly), pour in the beaten eggs. Using a spatula gently push the cooked outer edges toward the center, tipping the pan a bit so the uncooked egg runs to the outside. When the egg mixture is set but still moist, add the prepared filling in a strip across the center of the eggs. Fold the sides up over the filling. Put a plate face down over the folded omelette. Holding your hand under the plate to support it, turn the skillet and plate over; the omelette will then be browned side up on the plate. Serve immediately. To do more than one omelette, prepare all the fillings at once. Use a separate bowl of 2 eggs each, for each omelette.	2