VARIETY IN OMELETS. From the recipes given for omelets, it will be noted that this dish may be made plain or may be varied by adding ingredients that provide flavoring or increase the nutritive value. In addition to the suggestions that have been made in these recipes, there is an almost endless number of ways in which omelets may be varied. For instance, left-over bits of any kind of meat, such as a roast, a steak, or chops, from the day before or bits of bacon fried for a previous meal may be chopped fine and utilized for this purpose. Cheese cut fine or grated and mixed with the eggs helps to make a delicious omelet. Bread crumbs, cracker crumbs, rice, riced potatoes, or left-over cereal may be used, as well as mushrooms, chopped or whole, and oysters raw or previously scalloped or fried and then chopped. Bits of fish, such as left-over crab or lobster, will do nicely for increasing variety. Often jelly, jam, and fruit or vegetables are folded inside after the omelet is cooked.

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