2 eggs
2 tbsp water
⅛ tsp salt
⅛ tsp pepper
1 tbsp butter
Beat eggs, water, salt, and pepper in a small bowl until blended.
Heat butter in a 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt the pan to coat the bottom.
Pour in the egg mixture. The mixture should set immediately at the edges.
Gently push cooked portions from the edges towards the center with an inverted turner so that the uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan, and gently moving cooked portions as needed.
When the top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of the omelet. Fold the omelet in half with a turner.
With a quick flip of the wrist, turn the pan and invert or slide the omelet onto a plate. Serve immediately.
Sugar: 1g
:
Calcium: 56mg
Calories: 227kcal
Carbohydrates: 1g
Cholesterol: 327mg
Fat: 20g
Fiber: 1g
Iron: 2mg
Potassium: 131mg
Protein: 11g
Saturated Fat: 5g
Sodium: 549mg
Trans Fat: 1g
Vitamin A: 977IU
Vitamin C: 1mg
