French Omelet

Ingredients

• 2 eggs
• 1 tablespoon water
• 1/8 teaspoon salt
• 1 tablespoon margarine or butter

Instructions

1. In a bowl combine eggs, water, salt, and dash pepper. Using a fork, beat till combined but not frothy. In an 8- or 10-inch skillet with flared sides, heat margarine or butter till a drop of water sizzles. Lift and tilt the pan to coat the sides.
2. Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting uncooked portion flow underneath. When eggs are set but still shiny, remove from the heat. Fold omelet in half. Transfer onto a warm plate.
3. Microwave directions: Combine 3 eggs, 2 tablespoons water, salt, and dash pepper. In a 9-inch pie plate micro-cook 1 teaspoon margarine or butter on 100% power (high) for 30 to 40 seconds or till melted; spread to coat plate. Add egg mixture. Cook, uncovered, on high for 2 1/2 to 3 1/2 minutes or till eggs are set but still shiny pushing cooked portions toward center every 30 seconds. Fold and serve as above. Serves 1 or 2.
4. Mushroom French Omelet: Prepare as above, except, for filling, cook 1/2 cup sliced fresh mushrooms in 1 tablespoon margarine or butter till tender. Spoon across center of omelet. Fold sides over.
5. Cheese French Omelet: Prepare as above except omit salt. For filling, sprinkle 1/4 cup shredded cheddar, Swiss, Monterey Jack, or American cheese across center of omelet. Fold sides over. Top with shredded cheese and snipped parsley.
6. Fruited French Omelet: Prepare as above except, for filling, spread 2 tablespoons dairy sour cream or yogurt across center of omelet. Fold sides over. Top omelet with 1/4 cup halved strawberries; sliced, peeled peaches; or blueberries. Sprinkle with 1 tablespoon brown sugar.
7. Vegetable French Omelet: Prepare as above, except, for filling, cook 1/3 cup vegetables (combination of sliced asparagus, sliced zucchini, sliced green onion, sliced celery, or chopped green pepper) and 1/8 teaspoon dried basil crushed, in 1 tablespoon margarine. Spoon fill-ing across center of omelet. Sprinkle grated Parmesan, shredded cheddar, or crumbled feta cheese atop filling before folding omelet.