“Omelets are cheap to make, abundant with variety, and damn tasty,” writes Adam MacKinnon, in the preface to his “World Famous” omelet recipe. “They were considered sacred by ancient civilizations, and since 1841 breakfast has been considered the most important meal of the day.” While we can’t vouch for the factual accuracy of most of that statement, one thing that can’t be argued is that breakfast is definitely the most important meal of the day. Why? It’s the first chance you get to eat!

Ingredients:

2 eggs 1 pinch of salt Black pepper Filling

Filling may include: cooked breakfast meat (1/4 cup’ish) onion, bell pepper, carrot, celery, corn, cheese (I usually use 2–3 tablespoons of each vegetable).

Filling may not include: pizza, burritos, paper, soap, hair, or bad attitude.

Preparation:

1. Butter up a skillet and add the filling, cooking over medium heat for about five minutes (or until it looks done).

2. While that’s cooking, break two eggs into a small bowl, add 1 teaspoon water and a pinch of salt, and beat well with a fork.

3. Empty the cooked filling into a small bowl and wipe the pan clean. Butter up the pan again and keep at a medium heat. When the pan is hot, pour in the beaten eggs.

4. When the egg mixture is firm, but still moist, add the prepared filling into a strip across the center of the eggs. Fold the sides up over the filling and cook for just a minute longer. Serve immediately.

Adam has provided the basics here, but when it comes to the filling, “Experimentation is a must,” he says, and I couldn’t agree more—it’s part of the omelet’s beauty. I went with the old “mother and child reunion” style: slices of chicken, supplemented with chopped red onions, fresh spinach, and sliced kalamata olives—all ingredients I just had languishing in the fridge, another bonus point for the versatile egg dish. There’s nothing better than the smell of butter sizzling in a cast-iron skillet, but on a weekday, it can screw with your mind. Don’t reserve the omelet just for weekends, though! They’re so easy and quick that once you get past the fact it’s not Sunday, you’ll be amply rewarded with a delicious piping hot (and cheap!) breakfast that’s chock-full of eggy—and what ever else you like—goodness.

Are you a musician? Do you have a favorite recipe? If so, send it to apecknold@seattleweekly.com. If we like it, we might just print it.