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Forty Second Omelet

Source of Recipe


Portsmouth Herald






List of Ingredients



• 2 eggs
  
• 2 Tbsp water
  
• Salt and pepper, to taste
  
• 1 Tbsp butter, margarine or cooking oil
  
• 1/2 cup desired filling -- chopped meat, vegetables, cheese, etc.
  






Instructions



1. Beat together eggs, water and salt and pepper, if desired, until well blended.
   
   
2. In a 10-inch non-stick omelet pan over medium-high heat, add butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately around the edges. With an inverted pancake turner, push the cooked portions from the edges of the pan toward the center so uncooked portion can spill onto the hot pan surface. Tilt the pan as necessary, keeping the bottom covered with egg.
   
   
3. When top is thickened and no visible liquid egg remains, fill half of the omelet with 1/2-cup or more of desired filling. (Put the filling on the left side if you are right-handed and the right side if you are a lefty.) With a pancake turner, fold omelet in half. (This is easy to do if you hold the handle of your pan so it is pointing at your navel.) Turn the pan upside-down over a plate so the omelet lands bottom-side up.
   
   Garnish with parsley or additional filling, and serve.