French Omelet

This is very simple and quick. It's another favorite of Michael's, and I love how this omelet works plain when you don't have time (or the desire) to add specialty ingredients.

French Omelet

printable version

Start to Finish: 10 minutes

Makes: 1 omelet (which we usually halve for the two of us)

Filling (optional)

2 eggs

2 TBS water

1/8 tsp salt

Dash ground black pepper

1 TBS butter

1. If desired, prepare filling; keep warm.

2. In a small bowl combine eggs, water, salt and pepper. Beat until combined, but not frothy, with a fork.

3. Melt butter in 8-inch nonstick skillet with flared sides over medium-high heat. When butter gets sizzley, add egg mixture to skillet; lower heat to medium. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set and shiny.

4. If desired, spoon filling across the center. With a spatula, lift and fold an omelet edge about a third of the way toward the center. Fold the opposite omelet edge toward the center and transfer to a warm plate.

Folding the omelet in thirds instead of in half is pretty much all that makes this a French omelet.

Lower Cholesterol: Prepare as above, except substitute 2 egg whites for one of the whole eggs.