Spanish omelettes, brilliant now we know that eggs are good for us. A traditional omelette contains potatoes, onion and garlic but try omitting the potatoes and put in what ever's lurking in the fridge, nothing too wet or it goes all soggy. Cook the filling before adding the beaten eggs. Excellent to take out for packed lunches, picnics etc as it can be eaten hot or cold. Cook gently in frying pan being careful not to burn it. Either turn over to cook other side or put pan under grill. A good omelette might take half a dozen eggs or more as it is important that they cover the filling. Make a big one, have it hot for dinner and then there's enough left to do a lunch or two cold. Experiment with fillings.