1 Remnants of finely chopped cooked chicken, veal, or ham — quantity to taste; OR
1 Cooked fish, flaked, served with White Sauce; OR
1 Cooked peas, asparagus, or cauliflower — quantity to taste
Instructions
1. Prepare and cook a Plain Omelet according to Farmer's Plain Omelet recipe.
2. Choose one filling: finely chopped cooked chicken, veal, or ham; flaked cooked fish combined with White Sauce (a béchamel-style sauce made from butter, flour, and milk, cooked until thickened and smooth); or cooked peas, asparagus, or cauliflower, cut to bite size if needed.
3. When the omelet is nearly set — edges opaque and firm, center just barely moist and no longer translucent — scatter the chosen filling over one half of the omelet.
4. Fold the omelet in half over the filling using a spatula. The exterior should be pale golden and set; the interior should be just cooked through with no raw egg visible when sliced.
5. Slide onto a warmed plate and serve immediately.
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