Faith and Brian's Diner Style Omelets

6 eggs, beaten
2 T. milk or cream
2 tsp. summer savory
2 T. fresh parsley
salt and pepper
filling ingredients (see below)

Beat together the eggs, milk, and seasonings. Pour into a hot omelet pan coated with melted butter. Lift edges of the omelet to let uncooked egg flow down into the pan and cover with a lid to help cook egg on the top. When the omelet is almost cooked, place the filling on 1/2 of the omelet and fold over the other half to enclose. Replace lid to melt cheese, if it is used, and to heat the fillings. Serve immediately.

Fillings and Other Omelette Variations:

Most fillings will not have enough time to cook inside the omelet, although finely grated cheeses will melt. Therefore, make sure that the filling ingredients are pre-cooked, at room temperature, or can be enjoyed eaten in their raw state.

• Fried ham and Swiss or American cheese, an American diner classic - I topped this omelet once with chopped fresh tomatoes and thin strips of fresh Corno di Toro sweet pepper from my garden and it was heaven
• Fried onions, mushrooms, and cheese
• Broccoli, ham, and Cheddar cheese
• Steamed spinach and fried onions, served with a white sauce to which cheese has been added
• A Greek omelette is made with spinach, tomato, feta cheese and olive oil.

Other Types of Omelettes

• Western Omelet: fried onion, green pepper, and chopped ham are added to the eggs rather than used as a filling
• A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette which originated in Placerville, California during the gold rush.
• 1 cup apricot preserves mixed with 1 tablespoon brandy - sweet filling are usually used with puffy omelettes where the egg whites have been whipped and then folded in
• Classic French Omelette
• Omelette aux Fines Herbes: fresh chives, parsley, chervil and tarragon (great spring recipe)
• Omelet With Bacon, Mushrooms, and Ricotta - cook bacon and mushrooms. Add ricotta and a little bit of Parmesan cheese to the bacon and mushrooms. Place the filling on the omelet per the recipe instructions and heat. Fold over the other half of the omelet and serve with a spring greens or butterhead lettuce salad.
• A Bauernomelette (farmers omelette) is popular in Southern Germany and Austria. In a pan diced onions, pieces of boiled potatoes and smoked bacon (called Speck) get roasted, then the beaten eggs are poured over and it gets cooked until ready. Additional it can also include herbs, mushrooms or tomatoes.
• A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittate are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.