Go beyond the ordinary! Instead of the usual omelet fillings, often laden with fat and calories, try filling your omelet with one of these lightly sautéed, flavorful vegetables.

• 2 eggs
• 2 tablespoons water
• 1/8 teaspoon salt
• Dash pepper
• 3 teaspoons (total) butter or margarine
• 1/2 cup chopped fresh or frozen vegetables of your choice (broccoli, asparagus, mushrooms, bell pepper, carrots, zucchini and/or cauliflower)

1. In small bowl, use a fork to beat eggs, water, salt and pepper until combined. Set aside.

2. In 8-inch nonstick skillet, melt 1 teaspoon of the butter or margarine over medium heat. Add vegetables. Cook, stirring constantly, for 1 to 4 minutes or until vegetables are hot and tender.

3. Remove vegetables from skillet and cover to keep warm.

4. In the same skillet, melt the remaining 2 teaspoons butter or margarine over medium-high heat. Tilt pan from side to side to coat bottom. Pour in egg mixture.

5. Use wooden spoon or heat-proof spatula to gently push cooked egg portions from edges toward the center of the skillet so that uncooked egg mixture reaches the hot pan.

6. Continue cooking, tilting pan, and gently moving cooked portions of egg mixture as needed until top surface of eggs is thickened and no visible liquid remains.

7. Place cooked vegetables on one side of the omelet. Use spatula to fold omelet in half. Slide omelet onto serving plate. Serve immediately.