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French (Plain) Omelet




Source of Recipe


internet


Recipe Link: http://www.aeb.com

List of Ingredients







Recipe



1. For 1 to 2 servings, in small bowl, beat together 2 eggs and 2 tablespoons water with 1/8 teaspoon salt and dash pepper, if desired, until blended.
2. In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1 teaspoon butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges.)
3. With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Tilt pan and move cooked portions as necessary.
4. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll.
5. Invert onto plate with a quick flip of the wrist
or slide from pan onto plate.