Basic American Diner-Style Omelet (Omelette?)

Eggs are one of those things that are a great food for people with diabetes, and can be one of those things that can the a little bit tiring/monotonous because we eat so many of them.  The thing about this style of omelette is that unlike a French of Japanese omelette, the star here is (or at least can be) the filling, so you can change it up however you like.

Omelettes are pretty fast and easy to make, you really don't need a recipe since the method is pretty simple, and you're almost certainly going to change it up to suit what you like and what ingredients you have available.  But this site is as much about just giving you ideas for things to add into your rotation as much as the recipes.  That and  I wanted to show off the pictures.

Probably the omelette I make most often is filled with mushrooms, onions, peppers, ham, and cheddar cheese.  That's what I'm doing today.  Basically it's a Denver omelette with mushrooms added and some better peppers substituted for the green bell peppers.  Add tomatoes and some would call it a Western Omelette.  Leave out the ham and it's a great as meat-free option.  

I also really like one with leftover salmon from the previous night's dinner with Monterey Jack or Colby Jack...  Or Feta.  The possibilities are pretty endless, you can do about anything you like to change these up.

(I make these often, this was 2 different mornings...pic #2 had too much filling to roll it so so it ended up folded instead.)

Ingredients:
(change this up to whatever you like/have on hand)

• 2 large eggs (or 3 if you want a bigger Omelette)
• Peppers (I used 2 mini sweet peppers and 1 jalapeno here). Use whatever you have that's good, hotter chiles if you want.  One of my favorite peppers, a Fresno chile would be great in this.  
• Onion.  I had a bit of a purple onion left over from something else, anything will work.
• Ham
• Cheese
• Mushrooms
• Butter
• Salt/Pepper
• Avocado Oil (or just more butter would be fine)

Directions:

• Slice, dice and shred your fillings, Heat your pan, add a bit of avocado oil (or butter) and whatever vegetables will need to cook for a few minutes.  I this case the onions, peppers, and mushrooms.  Sauté until vegetables are softened.

I love when the things I'm cooking are this colorful!

• After the vegetables have cooked down a bit, add your ham and heat it through.

• Once the ham is heated through, remove everything from the pan and set aside.  Wipe the pan clean to keep the eggs from sticking!
• Beat the eggs well with a fork.  Add Butter to your pan to coat (don't be afraid to use enough butter!)

• Add the eggs to the pan, stir immediately for a couple seconds.  
• If you want your omelette to be even/light colored, like mine pictured above, use relatively low heat, and cover your eggs before your first flip to help set the side facing up a bit also.  (this also makes it a bit easier to flip them). 
• If you like to have more color/browning on your eggs, just use higher heat.

• Season your eggs with salt/pepper, flip, fill, and roll or fold.

• Top with hot sauce of your choice (or not if you don't want the spice)...  Today I used Melissa's fire-roasted garlic and habanero sauce.