One of my favorite omlettes is what's usually called a California Omlette or a Santa Barbara Omlette.

Typically it has bacon, jack cheese, spinach, avocado, tomato and sour cream/salsa.

Today I made a band friendly version in a scramble that was delicious.

2 eggs

2 pieces turkey lunch meat

1/4 cup fresh baby spinach (half a handful)

1 slice Jack cheese

Fresh diced roma tomato

Fresh diced avocado

First dice lunch meat and put in pan to warm,as it's warming add preferred method of cooking agent, evoo, butter, etc.. If using a spray, spray the pan first.

Next add baby spinach and allow it to cook down, mixing with the diced turkey meat.

Once spinach is soft and wilted add 2 eggs and scramble the mixture as it's cooking (or pre-scramble eggs in bowl depending on your cooking level) stirring/scrambling constantly will insure soft light fluffy eggs.

Once the eggs are about done add cheese and turn off the heat.. eggs will continue cooking while you mix the cheese into them.

Once cheese is melted plate the eggs and cover with desired amount of diced roma tomato and avocado. (about a table spoon of each is good) mix into eggs and serve.

You can add milk to your eggs for protein, or you can serve with fage plain yogurt as a sour cream subsitute.

Eggs should be soft and moist, not dry and hard.

It will look like a alot of food, but in reality it's about 6oz total. Eating that puts me right at my limit for food and being full.

You can also cut in half and make with 1 egg, 1 meat, 1/2 cheese etc...

Let me know if you try it, and how you like it! :biggrin: