Soak half a cupful of bread crumbs in half a cupful of milk and mix with the eggs before cooking.
OMELET À LA CRÊME
Make the cream sauce. Mix half a cupful of it with the omelet before cooking. Spread the rest of it on the outermost half of the omelet, finish, and fold as usual.
JELLY OMELET
Spread half of an omelet thinly with jelly—crabapple, currant, gooseberry, or quince, and fold.
SPANISH OMELET
Cook until thick one half can of tomatoes, one grated onion, one very finely minced bean of garlic, and one minced green pepper. Season with salt and paprika, spread on half the omelet, and fold.
TONGUE OMELET
Have ready a cupful of cold cooked tongue, minced or shredded. Spread on half the omelet, and fold.