Ingredients
2
|
EGGS
|
2
tbsp.
|
water
|
1/8
tsp.
|
salt
|
Dash
|
pepper
|
1
tsp.
|
butter
|
1/3 cup
|
filling, such as shredded cheese,
finely chopped ham
|
DIRECTIONS
1. BEAT eggs, water, salt and pepper in small
bowl until blended.
2. HEAT butter in 6 to 8-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.
3. GENTLY PUSH cooked portions from edges toward the
center with inverted turner so that uncooked eggs can reach the hot pan surface.CONTINUE cooking, tilting pan and gently moving
cooked portions as needed.
4. When
top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a
quick flip of the wrist, turn pan and INVERT orSLIDE omelet onto plate. SERVE immediately.
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