3 large eggs
3 T. chip dip (see below)
1 T. margarine
Fillings (see below) 3/4 c. total volume

Fillings with French onion chip dip:

• diced fresh tomato, diced ham, fresh lemon basil, shredded Italian cheese
• diced fresh zucchini, sauted mushrooms, fresh basil, diced goat cheese
• diced sweet onion, chiffonade of sliced ham, shredded sharp cheddar
• shredded summer squash, oregano,diced red pepper, shredded mozzarella

Fillings with Southwestern chipotle dip:

• corn kernels, shredded Mexican cheese, Santa Fe salsa, fresh lime basil
• diced heirloom tomatoes, diced sweet onions, shredded Monterey Jack cheese

Heat margarine in small saute pan over medium-low heat. Beat together the eggs and chip dip until foamy. Pour egg mixture into pan and cook until set, lifting edges to allow uncooked egg to run under the set egg. Sprinkle half of omelette with fillings and fold other half of omelette over the top. Continue to cook until filling cheese has melted and vegetables are warm. Serve immediately. Serves two.

If desired, fresh vegetables can be microwaved or sauted before being added to omelette.