Make the same as plain omelet, and as soon as it begins to thicken, sprinkle in three table-spoonfuls of grated cheese.
Ham Omelet.
The same as plain omelet, and add three table-spoonfuls of cooked ham, chopped rather fine, as soon as it begins to thicken.
Chicken Omelet.
The same as plain omelet, and, just before folding, add one cupful of cooked chicken, cut rather fine, and warmed in cream sauce.
Jelly Omelet.
A jelly omelet is made like the others, and, just before folding, spread with any kind of jelly (currant or grape is the best, however). Fold quickly, and serve.
Savory Omelet.
This is made like a plain omelet, with the addition of salt and one table-spoonful of chopped parsley. A little grated onion may be used also, if you like it.
Fish Omelet.