Serves: 5
Total Calories: 48

2 eggs
1 to 2 tablespoon sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon butter real
Confecioners' sugar (optional)

In small bowl, combine eggs, sugar, vanilla, and salt beat until well blended. Melt butter in 7 or 8-inch nonstick skillet or special omelet pan until it foams and sizzles and begins to turn golden. Pour in egg mixture and cook over medium heat until it begins to set, about 40 seconds. Use a spatula and run around edge of skillet or omelet pan. Lift edges while tilting pan and let uncooked center portion run under cooked portion. When set but still creamy, use spatula to lift 1/3 of the cooked omelet toward center and fold. Repeat operation with remaining 1/3 of the omelet, folding to overlap first fold. Tilting skillet or pan, slide omelet to edge farthest from handle. Have a warm plate ready and continue to roll omelet out of pan onto center of plate. Lightly dust with confectioners' sugar if desired.

Nutritional Facts:

Serves: 5
Total Calories: 48
Calories from Fat: 31

More Recipes from the Never Say Leftovers Cookbook:
Apple Topping
Old-Fashioned Bread And Butter Pudding
Sour Cream Porridge
Sweet Omelet
Vanilla Pudding