- In a bowl combine eggs, water, salt, and pepper. Using a fork, beat until combined but not frothy. Coat an unheated 8 - or 10-inch nonstick skillet with flared sides with cooking spray.
- Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, remove from heat. Fold omelet in half. Transfer to a warm plate. Makes 1 serving.
- Nutrition facts are based on the plain omelet.
From the Test Kitchen
Prepare as above, except use 1 whole egg and 2 egg whites.
Prepare as above, except, for filling, cook 1/3 cup sliced fresh mushrooms in 1 tablespoon margarine or butter until tender. When eggs are set but still shiny, spoon filling across center of omelet. Fold sides of omelet over cooked mushrooms.
Prepare as above, except omit salt. When eggs are set but still shiny, sprinkle 1/4 cup shredded cheddar, Swiss, or Monterey Jack cheese across center of omelet. Fold sides of omelet over cheese.
Prepare as above, except omit pepper, and when eggs are set but still shiny, spread 2 tablespoons dairy sour cream or yogurt across center of omelet. Fold sides of omelet over sour cream. To serve, top with 1/4 cup halved strawberries; sliced, peeled peaches; or blueberries. Sprinkle with 1 tablespoon brown sugar.
Nutrition Facts (French Omelet)
- Per serving:
- 152 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 426 mg chol.,
- 393 mg sodium,
- 1 g carb.,
- 0 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet