Directions: |
Directions:According to IncredibleEgg.org, this is how to make perfect omelet: Beat eggs, water, salt and pepper in small bowl until blended. Heat butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of omelet. Fold omelet in half with turner. With quick flip of wrist, turn pan and invert or slide omelet onto plate. Serve immediately.
VARIATIONS FOR OMELET FILLINGS:
- sour cream, swiss cheese and parsley
- cottage cheese, spaghetti sauce, oregano and parmesan cheese
- onion, mushroom, nutmeg, lemon juice and vermouth
- apple, cinnamon and brandy
- bacon, potato, green onion and garlic |
Personal
Notes: |
Personal
Notes: This recipe is from Marian's "Shoebox." Bernadette Peters has been listed as the contributor (whether deserved or not) because her name was written across the top of the paper on which the recipe was originally written. There is a card in Marian's Green Recipe Box with the same recipe, but no mention of Bernadette Peters. "Credit should always be given where credit is due." In this case, one may never know the truth. For the record, Bernadette Peters was a famous Broadway star.
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