cooked meat and vegetables
( suggested what you have on hand or sausage, ham, mushrooms, chopped green onions, etc)
cheese, for topping
( suggested what you have on hand or cheddar, parmesan or American)
for the tomato topping
cherry tomatoes, diced
garlic clove, minced
Preheat oven to 350- degrees F.
Spray two 8-inch round cake pans with Pam or grease pans. Place pans in oven to heat.
In a large bowl beat together egg whites and 3/4 teaspoons of the salt until peaks form. DO NOT OVERBEAT!
In another bowl mix the egg yolks, remaining salt (1/4 tsp), pepper, onion, flour and Italian seasoning until mixture is thick and blended. Fold in egg whites.
Spread mixture in hot pans and bake for 15 minutes or until done by having a knife inserted in center come out clean.
Use a knife to loosen the omelets from sides of the pans. Invert layers onto serving plates. Cut omelets into wedges and cover with foil to keep warm.
To make tomato topping: heat oil in skillet over medium high heat and then add remaining ingredients, cook stirring for 4-10 minutes.
In a separate skillet add 1/2 teaspoon oil to pan over low heat adn add 2-3 tablespoons of the tomato topping per serving to the skillet and heat for a few minutes over and stir in vegi and meat topping selections. Spoon over omelet selections and then sprinkle with cheese.