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Basic Omelet |
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Print this Recipe 2 eggs 1 tablespoon water 1/8 teaspoon salt 1 dash black pepper 1 tablespoon butter or margarine Filling or topping (optional, see Spanish Omelet, Mushroom Omelet Topping, Oriental Omelet Topping, or Vegetarian Omelet) In a small bowl with a fork, beat eggs, water, salt and pepper; set aside. In a 7-inch non-stick skillet over medium heat, melt butter or margarine. Rotate pan to coat sides. When foam subsides, pour egg mixture into skillet. Stir in a circular motion for 30 seconds. As outer edges set, carefully push to center, tilting skillet so uncooked egg can flow to bottom. When center is creamy and edges are set to desired doneness, spoon filling down center of omelet if desired. Starting with edge nearest handle, use spatula and start rolling omelet while tilting skillet and slide onto a heated ovenproof plate. Serve immediately or cover loosely with foil and keep warm in a preheated 200° oven until ready to serve. Serve with a topping instead of a filling if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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