Omelets are an economical way to use leftovers because eggs remain a relatively cheap protein source (6 grams per egg), ranging from about 20 cents to 40 cents a piece, depending on what you buy and where you shop. (By the way, you can buy locally pastured eggs at farmers markets for $3.50 a dozen, or 29 cents per egg.)

Chopped, leftover vegetables are traditional omelet ingredients. You also can use hummus (spicy varieties are especially good), refried pinto or black beans, cream cheese, savory cream cheese spreads (I've used chive and onion), bean dip, avocado, plain yogurt, some lunch meats, leftover sausage, even pepperoni (cut it up). Sometimes, the trick to success is getting the right combination. Spinach and Greek-style yogurt make one of my favorites. Also spicy hummus, refried black beans and avocado.

Think of an omelet as a neutral wrapper, like a flour tortilla. Just steer clear of veggies with a high water content such as cucumber and lettuce. If you're concerned about cholesterol, mix the eggs with an egg-white-only product such as Egg Beaters.

Kim Pierce

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