Categories: Breakfast, Eggs 
      Yield: 1 serving 
  
      1 T  Butter or margarine 
      3    Eggs, lightly beaten 
           Salt to taste 
           Freshly ground pepper to 
           -taste 
 
----------------------------FILLING SUGGESTIONS---------------------------- 
           Shredded cheese 
           Chopped ham 
           Shredded crabmeat 
           Cooked small shrimp 
           Shredded cooked chicken 
           Cooked chopped bell pepper 
           Cooked sliced mushrooms 
           Chopped tomatoes 
           Cook chopped onion 
           Cooked chopped asparagus, 
           -broccoli or other vegetable 
           Avacado slices 
  
  This omelet can be served plain or filled with one or more of the suggested 
  fillings. 
   
  1. Melt butter in 10" skillet over medium heat. 
   
  2. Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow 
  under cooked portion. Season with salt and pepper. Shake pan to loosen 
  omelet. Cook until set. Place desired fillings on 1/2 of omelet. Fold in 
  half. Turn out onto plate.