Omelet
2 eggs
2 teaspoons margarine or butter
Salt and pepper, if desired
Beat the eggs in a small bowl with a fork or wire whisk until yolks and
whites are well mixed.
Heat the margarine in the skillet over medium-high heat until margarine is
hot and sizzling. As margarine melts, tilt skillet to coat bottom with
margarine.
Quickly pour the eggs into the skillet. While sliding the skillet back and
forth rapidly over the heat, quickly stir the eggs with a fork to spread
them continuously over the bottom of the skillet as they thicken. When
they are thickened, let stand over the heat a few seconds to lightly brown
the bottom. Do not overcook—the omelet will continue to cook after being
folded.
Tilt the skillet and run a spatula or fork under the edge of the omelet,
then jerk the skillet sharply to loosen omelet from bottom of skillet.
Fold the portion of the omelet nearest you just to the center.
Allow for a portion of the omelet to slide up the side of the skillet.
Turn the omelet onto a warm plate, flipping folded portion of omelet over
so the far side is on the bottom. Tuck sides of omelet under if necessary.
Sprinkle with salt and pepper.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:05″
Per serving: 199 Calories (kcal); 16g Total Fat; (75% calories from fat); 11g Protein; 1g Carbohydrate; 395mg Cholesterol; 189mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 8-inch skillet
Cheese Omelet: Before folding omelet, sprinkle with 1/4 cup
shredded Cheddar, Monterey Jack or Swiss cheese or 1/4 cup
crumbled blue cheese.
Denver Omelet: Cook 2 tablespoons chopped fully cooked ham, 1
tablespoon finely chopped bell pepper and 1 tablespoon finely
chopped onion in the margarine about 2 minutes, stirring
frequently, before adding eggs.
Tips
To warm a plate for serving the omelet, run hot water over the
serving plate, then dry it thoroughly just before cooking the
omelet.
Using a nonstick skillet makes preparing an omelet easier.
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