Plain or french omelet
6 servings
6 eggs
¾ teaspoon salt
Pepper, as desired
6 tablespoons milk
3 tablespoons butter or margarine
Beat eggs until yolks and whites are well mixed.
Add salt, pepper, and milk.
Melt the fat in a large frypan and pour in the egg mixture.
Cook over moderate heat. As the omelet cooks, lift edges toward center and tip pan so that the uncooked mixture flows under the cooked portion. Continue cooking until bottom is light brown.
Fold one half of the omelet over the other half and serve at once.
Note: Use only clean, sound-shelled eggs in this recipe.
Variations
Spread tart jelly or browned mushrooms on half the omelet just before folding.
Sprinkle top of the omelet with shredded cheese, your favorite herbs, or bits of crisp bacon or ham.