Recipe: Bits and Pieces Omelet (serves 2)

BITS AND PIECES OMELET

1 tablespoon vegetable oil
3 large eggs
1 tablespoon water
1/2 cup cooked vegetables of choice such as broccoli, mushrooms, black olives, onions or a combination*
1/2 cup finely shredded cheese of choice such as Cheddar, Parmesan, Swiss or a combination
1/4 cup bacon bits
1/2 teaspoon bottled minced garlic
1/2 teaspoon dried basil leaves
Salt and black pepper to taste

In an 8-inch or 10-inch skillet that has a lid, begin heating the oil over medium-low heat. Break the eggs into a 1-quart or larger bowl, add the water and whisk until the eggs are foamy. Pour the eggs into the skillet and cook, without stirring, until the edges are set and the middle is only slightly runny, 3 to 4 minutes.

While the omelet cooks, chop the vegetables into bite-size pieces and set aside. Measure out the cheese and set aside.

Turn the heat to low. Scatter the vegetables and cheese evenly over half of the omelet. Scatter the bacon bits, garlic and basil leaves over the vegetables and cheese. Sprinkle lightly with salt and pepper to taste. Using a wide metal spatula, fold the plain half of the omelet over the filled half, then cover the skillet and continue to cook on low until the cheese melts, 1 to 2 minutes.

Cut the omelet in half (this is easier to do while the omelet is still in the skillet), place each half on a plate and serve at once.

*Raw tomato can also be used. If you don't have any leftover cooked veggies, they can be steamed (in the microwave or on the stovetop) or lightly sauteed.

Makes 2 servings
Source: Beverly Mills with Alicia Ross, authors of Desperation Dinners in Akron Beacon Journal, June 8, 2005