Filling Suggestions:
Green or red peppers
Onion
Cheese
Mushrooms
Meats
Vegetables
Seafood
Fruit

Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-stick omelet pan over medium to high heat, heat the butter or cooking oil until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.

When the top is thickened and no visible liquid egg remains, fill one half of the omelet with 1/2 cup or more of desired filling. (Put the filling on the left side if you're right handed and the right side if you're a lefty!) With the pancake turner, fold the omelet in half. (Do you care if it tears?? NO! It's going to go onto a plate with the bottom side up and that side looks terrific!)

Invert to serve simply turn the pan upside down over the plate and the omelet will land with its prettiest side up. Add some salsa if desired.

Make it Mexican: Heat the skillet over medium heat until just hot enough to sizzle a drop of water. Put a 10-inch flour tortilla into the hot pan for five seconds on each side to make it flexible. Place the tortilla on a serving plate. Prepare an omelet following above directions above just to the point of filling. Sprinkle the fillings evenly all over the top. Do not fold. Slide the omelet from the pan onto the tortilla and roll it up. Let it set for 10 seconds, and then slice it in half diagonally. Serve with Salsa, sour cream and/or guacamole.

In a medium bowl, stir together mayonnaise, sour cream, lemon juice, salt and seasoning until well blended. Toss lightly with remaining ingredients except spinach leaves until evenly coated with dressing. Cover and chill to blend flavors. Serve on spinach leaves, if desired.

Brown the sausage until no longer pink. Lay crescent roll dough out flat in the bottom of a 9" X 12" pan. Spoon the sausage over the top of the unbaked dough. Sprinkle two cups of mozzarella cheese on top. Beat together the eggs, with the milk. Add salt and pepper if desired. Sprinkle the remaining cheese on top. Bake at 350° F for 30-40 minutes or until browned on top.

Cooking Tip:
Additional extras such as onions, green or red peppers, or mushrooms may be added to egg mixture when beating.

Top with salsa when served if desired.

1 package (7 oz.) elbow macaroni, cooked & drained
1/2 cup chopped green pepper
1/2 cup mayonnaise
1 jar (2 oz.) chopped pimiento, drained

3 cups diced peeled and cooked potatoes (about 1 lb.)
1/2 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon instant minced onion
1/4 teaspoon salt

In a medium bowl, stir together mayonnaise, lemon juice, onion, salt and pepper until well blended. Stir in eggs and celery until evenly coated with dressing. Cover and chill to blend flavors.

In a medium saucepan over high heat, heat water, mint, and salt to a boil. Stir in couscous. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Stir in next 4 ingredients. In a small bowl, whisk 1/4 cup of reserved orange juice, dressing, and pepper until thoroughly blended. Pour over couscous mixture. Stir until well blended. Add eggs and lightly toss until evenly coated with dressing. To serve, spoon 1 cup of salad over a bed of spinach or lettuce leaves, if desired.

Peel the eggs and cut in half lengthwise. Remove yolks and set whites aside. Place hard-cooked yolks and the rest of the ingredients in a medium-sized plastic bag, press out air. Seal the bag and mash the egg mixture until it is well blended. Push mixture toward one corner. Cut about 1/2 inch off the corner of the bag. Squeeze the bag gently and fill the egg whites with yolk mixture. Chill or serve immediately. Garnish with paprika.
OR
Cut the eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, combine egg yolks, bacon, mustards, mayonnaise, honey; mix until smooth. Stir in onions and pickles; mix well. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Garnish with paprika.

* Hard-Cooked Eggs
Place eggs in a single layer in a large pan. Cover eggs with water and bring to a boil. Cover, remove from heat, and let stand 15-17 minutes. Drain hot water, and place eggs in ice water. Peel when cooled.

Grease a 12-inch skillet. Prepare pizza crust according to package directions. Line the bottom and 1/2 inch up the sides of the skillet with dough. Beat eggs, milk, dry mustard, and pepper in a medium bowl. Slowly pour egg mixture over crust. Sprinkle bacon and cheese evenly over the eggs. Cover and cook over medium heat for 15 minutes or until crust is brown on the bottom. Slide out onto cutting board and cut into wedges.

In a small bowl, beat together eggs, milk and onions until blended. In a 7 or 8-inch skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turned completely across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Spoon 1/4 of the eggs into each pita half. If you like, add chopped tomato and green pepper, a sprinkling of shredded cheese or a dollop of taco sauce, or all of them!

Slice the top off of each roll. With a fork, scrape out insides and bottoms of rolls, leaving about 1/2-inch wall all around. Save crumbs for another use. In a medium bowl, gently stir together eggs, cucumber, radishes, peppers, and dressing. Spoon about 1 cup mixture into each roll. Serve with reserved roll top.

Spray a 9" x 9" baking dish with cooking spray. Place bread slices, slightly overlapping, in the bottom of the baking dish. In a large bowl, thoroughly combine eggs, milk, ham, 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, mushrooms, and salt. Pour mixture over bread slices. Sprinkle potatoes over egg mixture and top with remaining cheeses. Cover and refrigerate overnight.

Preheat oven to 350°F.   Bake mixture uncovered 40-45 minutes until mixture is set, or lightly browned, and a knife inserted near the center comes out clean. Cut into wedges or squares to serve.

For the perfect hard-cooked egg, follow these directions. Try to buy your eggs a week or two in advance. Eggs that have been stored in the refrigerator for a week or two will usually peel easily. The fresher the egg, the harder it is to peel.

Whether hard- or soft-cooked, this method is incorrectly called boiled eggs. Although the cooking water must come to a boil, eggs should not be boiled because high temperatures make them tough and rubbery. Place eggs in a single layer in a saucepan. Add enough water to come at least one inch above the eggs. Cover and quickly bring just to a boil. Remove pan from heat and let eggs stand 15 minutes. (Adjust the time up or down by about three minutes for each size larger or smaller). Immediately run cold water over the eggs until cool.

A greenish-gray ring may appear around a hard-cooked egg yolk. It's unsightly, but harmless. The ring is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk. The reaction is usually caused by overcooking, but can also be caused by a high amount of iron in the cooking water.

Eliminate the ring by avoiding overcooking and by cooling the eggs quickly after cooking. Run cold water over the just-cooked eggs or place them in ice water (not standing water) until they have completely cooled. Then refrigerate the eggs in their shells until you're ready to use them. Hard-cooked eggs in the shell can be refrigerated up to one week.

When eggs are cool, tap the egg on a hard surface. Thoroughly crackle the shell and roll the egg between your hands to loosen the shell. Start at the large end and peel.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons cinnamon
2/3 cup melted margarine
1 cup buttermilk
2 eggs
1 teaspoons orange extract

Combine all of the above ingredients in a large mixing bowl. Beat at low speed with an electric mixer until moistened; increase to medium speed for three minutes. Spread batter into a greased and lightly floured 13x9x2-inch-baking pan. Cover and refrigerate overnight.

Topping:
1-1/2 teaspoons cinnamon
1/2 cup brown sugar
1/2 cup chopped pecans, optional
1/4 cup confectioners' sugar

Combine cinnamon, brown sugar and nuts. Place in airtight container until ready to bake the coffee cake.

Preheat oven to 350° F. Sprinkle batter with topping mixture. Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean. Place a Christmas doily on top of cake, sprinkle with confectioners' sugar, remove doily and serve warm.

In a medium bowl or food processor, combine dressing, cream cheese, and lemon juice until smooth and dreamy. Stir in remaining ingredients. Serve as a spread with crackers or as a dip for fresh vegetables.