Choose a mixture of fresh vegetables such as asparagus, chard, spinach, beet greens, tomatoes, green or other onions, summer squash, mushrooms, sweet peppers. Select for a mixture of colors. You will need sufficient to make 1/2 cup per serving after cooking.

Sautee vegetables except tomatoes in olive oil on medium-high setting until crisp-tender, seasoning with thyme and pepper, to taste.

Heat the broiler.

Beat eggs in a basin, then add about 1/2 cup sauteed vegetables for two servings plus a little grated cheese. Add chopped tomatoes now, if using. Heat a little olive oil in a broiler-proof skillet (non-stick is helpful) on medium-high setting and pour in egg-vegetable mixture. Stir gently to distribute vegetables evenly. Occasionally stir a little to prevent burning until omelet is partially cooked but top is still rather moist. Sprinkle more cheese over the top, then broil for two minutes, until puffed and beginning to brown. Cut in wedges to serve.

Notes: Use an 8-inch skillet for one or two servings, a 10-inch skillet for six. The cheese provides sufficient salt.

Graycote Inn