Cooking spray
1 cup sliced fresh strawberries 250 mL
1 can whole mandarin orange segments, drained
2 tbsp sugar
4 eggs
2 tbsp each water, sugar and all purpose flour

Combine strawberries, mandarin orange segments and 2 tbsp (30 mL) sugar in a bowl. Cover and let stand 10 minutes at room temperature.

Beat together eggs, water, 2 tbsp (30 mL) sugar and flour; set aside. Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in half of egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set, place ½ cup (125 mL) fruit filling in the middle of the omelette.

Fold both sides of the omelette towards the centre tapering one end to form a cone shape. Slide onto a warm plate. Repeat procedure to make the second omelette. Garnish with remaining fruit filling.

Makes 2 servings.

Cooking spray
Salt and pepper, to taste
2 tbsp chopped onion or shallots
1½ cups fresh baby spinach leaves
2 eggs
1 tbsp water
2 tbsp crumbled goat cheese

Spray a non-stick skillet with cooking spray. Sauté onion over medium heat until tender. Add spinach and cook until wilted, stirring occasionally. Set aside.

Beat egg with water; season with salt and pepper. Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set on surface but still look moist, cover half of the omelette with spinach filling and sprinkle with goat cheese. Fold the omelette in half and slide onto a warm plate.

Makes 1 serving.

Cooking spray
Salt and pepper, to taste
½ cup thinly sliced onion
½ cup chopped green or red pepper
1 pkg sliced Portobello mushrooms,½ inch thick
½ cup slivered prosciutto
8 eggs
¼ cup water
¼ cup chopped fresh parsley

Spray a non-stick skillet with cooking spray. Sauté onion, peppers, mushrooms and prosciutto over medium heat until tender; set aside. Spray a 10-inch (25 cm) non-stick skillet with cooking spray. Beat eggs with water; season with salt and pepper. Stir in parsley and vegetable-prosciutto mixture. Pour into skillet and lower heat to medium-low. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes or until eggs are set. Cut into wedges to serve.

Makes 4 servings.