Before cooking the omelet filling (French or fluffy), add one of these ingredients:
Anchovy - Don't put salt or pepper in the egg mixture. Instead, add 1 tablespoon of anchovy paste (or mashed canned anchovies with a fork) and 1 tablespoon of parsley.
Artichoke - Sauté 6 artichoke bottoms, previously cooked and chopped, with 1 clove of garlic, 4 tablespoons of chopped onion, and 2 tablespoons of olive oil. Add to the egg mixture before preparing the omelet.
Cheese - Sprinkle 1/3 cup of grated cheese in the center of the omelet while it's cooking.
Corn - Add 2 cups of cooked corn to the French omelet eggs.
Ricotta (or Minas Cheese) - Add 1 cup of cheese and 1/4 cup of chopped green pepper to the egg yolk.
Creole - Chop 3 onions and cook in 2 tablespoons of olive oil along with 4 diced tomatoes, 3 green peppers, and 1 tablespoon of paprika until the mixture is smooth. Serve with French omelet.
Before cooking the omelet filling (French or fluffy), add one of these ingredients:
Anchovy - Don't put salt or pepper in the egg mixture. Instead, add 1 tablespoon of anchovy paste (or mashed canned anchovies with a fork) and 1 tablespoon of parsley.
Artichoke - Sauté 6 artichoke bottoms, previously cooked and chopped, with 1 clove of garlic, 4 tablespoons of chopped onion, and 2 tablespoons of olive oil. Add to the egg mixture before preparing the omelet.
Cheese - Sprinkle 1/3 cup of grated cheese in the center of the omelet while it's cooking.
Corn - Add 2 cups of cooked corn to the French omelet eggs.
Ricotta (or Minas Cheese) - Add 1 cup of cheese and 1/4 cup of chopped green pepper to the egg yolk.
Creole - Chop 3 onions and cook in 2 tablespoons of olive oil along with 4 diced tomatoes, 3 green peppers, and 1 tablespoon of paprika until the mixture is smooth. Serve with French omelet.
