Ingredients: |
Ingredients: 1 T. butter
3 eggs
1 T. water
cheese
vegetables sauteed in butter, i.e., celery, onion, green pepper, black or green olives, mushrooms
1/4 tsp. salt
dash of pepper
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Directions: |
Directions:With a fork, beat 3 eggs, water, salt, and dash of pepper until mixture is blended, but not frothy.
Heat an 8-inch skillet (flared sides are best for omelet-making). Add butter--it should sizzle and brown lightly. Tilt pan to grease sides.
Pour in omelet mixture, leaving heat moderately high. With fork tines up and parallel to skillet, rapidly stir through top of uncooked egg mixture. Keep omelet an even depth. As you stir uncooked egg zigzag fashion out to edges, cooked bits will come to center. Shake pan constantly to keep egg mixture moving. Slide under any stuck parts with a spatula. When egg is set, but still shiny, reduce heat and add thin cheese slices or shredded cheese until melted. Remove pan from heat and add the optional vegetables which have been sauteed in butter (or any other filling you desire such as salsa) across the center. Fold sides of omelet over, envelope-style to hold in filling. Tilt pan and roll omelet onto plate.
Easy method: Heat butter in skillet; add egg mixture and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. Follow instructions on cheese and optional vegetables; fold and serve as above. |
This recipe for French Omelet is from