If you grow vegetables, then this is the omelet for you! It's delicious made with cooked summer squash and zucchini—veggies that grow in abundance in summer gardens. Add some fresh mushrooms and onions that've been lightly cooked, and you've got a healthy, veggie-and-protein packed breakfast.
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.