To either batter: 1/4 cup chocolate chips (mini is best), cinnamon chips, dried cranberries, or coarsely chopped toasted walnuts. You can also add 1 tsp vanilla to each batter, a pinch of cayenne, or 1 tsp orange zest. Use all at once at your own risk.

Recipe created for cooking in a 6-inch skillet. For a Dutch baby in a 10-inch skillet, or if cooking for 4-6 people, double the recipe and cook for 20-25 minutes.

For the vegetables, use about 1/4 of a veggie per person. So, if you are only making an omelet for one, you don’t need to cut up a whole onion. You can, of course, use more vegetables, but keep in mind that it will be difficult to fold up the sides of the omelet if your filling is too thick.

If you want to reduce the fat, omit the cheese, and use one whole egg and two egg whites. The vegetables can be sauteed in a nonstick pan, too, but a small amount of butter (only about 4g fat per tsp) really makes them wonderful when they are cooked to an almost melting consistency.

Do not put more than two servings of eggs in one pan, or the eggs will become overcooked. If you’re cooking for a crowd, double the recipe and make batches.