Omelettes

[Samster]

I personally love an omelet loaded with all kinds of veggies. But for my location (even with a lot of out of towners), I didn't include veggies in the omelets.
Favorite here was a 3 cheese omelet - feta, cheddar, and mozzarella (or Swiss). I would do fried green tomatoes on the side sometimes or just red tomato slices with fresh herbs.
I always served some kind of meat on the side - bacon, sausage patties, sausage links, or ham.
I think the key is to find what works in your region/locale for the type of guests that you get. Also, what kind of breakfast niche you're trying to fit - gourmet, down home, cooked from scratch, simple & hearty, etc..

I'm chuckling. Guests here are 'load on the veggies, leave out the cheese!'
We're trying to find new ingredients for those folks who've eaten this same omelet a dozen times. But, maybe they order the same omelet when they go out for breakfast.
.

Yes, well you know where I live!
Seems like guests jumped on the bandwagon for our regional food when they stayed here....
Although, the West Coast folks still wanted to eat "healthy" as I recall. ;-)

 

[Tom]

Tastes vary so much, I always ask - propose - what I have on hand and can make. If they don't like the offer, they get scrambled eggs and are happy their taste buds weren't challenged. Mushroom/Gruyere is popular for mushroom lovers, sprinkled with Oregon white truffle finishing salt. When I have it, smoked salmon (lox) with a bit of swiss chard from garden (wilted in microwave) and a dab of sour cream. For plain folk, just a bit of pepper jack cheese. Serve with home baked bread as toast, ham warmed in the pan, butter in a cute miniature bell, our own honey or jam. Got to keep it simple, fast. Speed is my friend.