- 2 eggs
- 1 tbsp. water or milk
- 1/4 tsp. kosher salt
- - coarse ground black pepper, to taste
- 1 tbsp. butter
In small bowl, lightly beat eggs, water, salt and pepper. Melt butter in 8" omelet pan over medium heat. After butter is melted, increase temperature to high; pour in egg mixture. Cook without stirring until egg mixture starts to bubble around the edges (about 10 sec.). Bring cooked mixture around edge of pan into center of pan using heat-resistant rubber scraper until bottom is set but top is still wet (about 1 1/2 min.). Slide omelet out of pan onto a plate until half of it is on the plate. Flip the other half over the bottom half. Serve at once.
Good to Know: Before sliding cooked omelet out of pan, add one or more of the following add-ins:
- 1/4 cup shredded or crumbled cheese of your choice
- 2 tbsp. chopped ham or crumbled bacon 1 tbsp. chopped fresh herbs, bell peppers, onions, artichoke hearts, tomatoes, avocado, sun-dried tomatoes, olives or your favorite veggies.