Total Calories: 95
In medium skillet or omelet pan, melt butter (or margarine) over low heat, tipping skillet back and forth to grease bottom and lower sides. With fork or wire whip, beat eggs with water, salt, and pepper just long enough to blend pour into skillet. As mixture begins to set, gently lift up edges of omelet, allowing uncooked egg mixture to flow to bottom. Repeat until omelet is lightly set but creamy on top. With spatula, loosen around edge of omelet. With skillet in left hand, spatula in right, carefully roll up omelet from skillet handle toward opposite side. If desired, increase heat brown bottom of omelet lightly. Hold skillet in left hand, heated platter in right, so that bottom edge of skillet rests on edge of platter. Slowly tip the two together until omelet rolls onto platter.
Cheese and Tomato Omelet: When omelet is cooked, arrange 1 small tomato, chopped, and 1/3 cup shredded medium or sharp Cheddar cheese over half of omelet opposite skillet handle. With spatula, loosen around edge and roll omelet as described above.
Mushroom Omelet: Saute 1 1/4 cups (1/4 pound) sliced mushrooms or 1 can (4 ounces) mushrooms in 1 tablespoon butter. Spoon over half of cooked omelet and continue as above. Sauteed sliced green onions, crisp bacon pieces, cooked sausage slices, or finely chopped fresh spinach may be used in any combination.
Corned Beef Omelet: Use 1/3 can (4 ounces) corned beef, shredded, over omelet. Continue as above.
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