(10 seconds each to read and are almost that quick to prepare)

By Lisa Messinger
Food and Cooking at Creators Syndicate

Folding closed an omelet means you might be missing out on sky-high fillings chockful of flavor and nutrients. Instead, think about your egg base like a tortilla below a tall tostada or like the foundation of famed French tartine open-faced sandwiches that resemble works of art.           

You could use two eggs rather than the three or four that often go into preparing fluffy omelets with little to show inside.         

Vegetables, lean meats, and cheeses are all good choices. After the omelet is cooked, create the tallest stack possible, warming the ingredients before serving.    

A bonus: The awesome tall presentation as you bring the plate to the table is known to make a big splash with kidlet diners.       
   
Following are some ideas for topping your cooked open-faced omelet. All ingredients are to taste.      

Fun fare like this also proves food preparation can be easy, nutritious, inexpensive, fun - and fast. The creative combinations are delicious proof that everyone has time for creating homemade specialties and, more importantly, the healthy family togetherness that goes along with it!
     
Another benefit: You effortlessly become a better cook, since these are virtually-can't-go-wrong combinations. They can't help but draw "wows" from family members and guests.           

• STIR-FRY SOLUTION
  While the open-faced omelet is cooking, in a wok in a small amount of peanut oil, carefully stir-fry bok choy, water chestnuts, lemongrass, mushrooms and green beans with lite soy sauce, Worcestershire sauce and Chinese five-spice powder.            


• EASY AND CHEESY
  Layer low-fat cheddar and pepper jack cheese, brie and bite-sized chunks of cooked turkey and ham and drizzle with Dijon mustard and strawberry all-fruit spread (sold in the jam aisles of most supermarkets).      


• ONE FUN DATE 
  While the open-faced omelet is cooking, warm and slightly caramelize mandarin orange pieces and slices of kiwi. Sprinkle with coconut flakes and finely chopped dates.          


• NUTTY IDEA
  Melt whipped cream cheese and, as it's melting, stir in nuts and seeds you've toasted, such as hazelnuts, sliced almonds, pine nuts, pumpkin seeds and sunflower seeds.           


• BELIEVE IN BEANS
  Top with cooked pinto, black and white beans, salsa, crushed tortilla chips, nonfat sour cream and guacamole.            


• CHIC CHICKPEAS           
  While the open-faced omelet is cooking, carefully fry chickpeas until crispy and season with curry powder. Top omelet with the chickpeas, sesame seeds, and cooked ground lamb.            


• MINI MEATBALLS FOR MAXIMUM FLAVOR
  Top with grilled zucchini and cauliflower, Swiss cheese and cooked mini meatballs.


• POTATO PATCH 
Roast bite-sized pieces of red, blue and Russet potatoes, coat with olive oil and freshly ground black pepper. Saute scallions, red and white onions.


• THE SPIN IS ON SPINACH
Carefully saute spinach, peas, and corn and mix with cooked Italian sausage, ricotta cheese and garnish with freshly grated Parmesan cheese.            

QUICK TIP OF THE WEEK: If open-faced omelets lead to cravings for more such adventures, a tasty option is "On Toast: Tartines, Crostini, and Open-Faced Sandwiches" by Kristan Raines. The toasts are little works of art and flavor fests and reflective of their international roots. Choices are as diverse as roasted broccoli and spicy hummus; blistered tomatoes and burrata; and blood oranges and honeyed ricotta. Homemade spreads are bountiful. Recipes are thoughtfully presented seasonally.

Lisa Messinger  at Creators Syndicate is a first-place winner in food and nutrition writing from the Association of Food Journalists and the National Council Against Health Fraud and author of seven food books, including the best-selling The Tofu Book: The New American Cuisine with 150 Recipes (Avery/Penguin Putnam) and Turn Your Supermarket into a Health Food Store: The Brand-Name Guide to Shopping for a Better Diet (Pharos/Scripps Howard). She writes two nationally syndicated food and nutrition columns for Creators Syndicate and had been a longtime newspaper food and health section managing editor, as well as managing editor of Gayot/Gault Millau dining review company. Lisa traveled the globe writing about top chefs for Pulitzer Prize-winning Copley News Service and has written about health and nutrition for the Los Angeles Times Syndicate, Reader's Digest, Woman's World and Prevention Magazine Health Books. Permission granted for use on DrLaura.com.