FRENCH OR PLAIN OMELET
1 serving
2 eggs
2 T. water
¼ tsp. salt
Dash pepper
1 T. butter
Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill, if desired. With pancake turner fold in half or roll, turning out onto plate with a quick flip of the wrist.
Variations: Omelets can be flavored with a variety of herbs and spices. Mix in ⅛ to ¼ teaspoon per omelet.
Omelets can hold almost any leftover food. For each omelet, fill with ⅓ to ½ cup of any of the following: