Omelet for One
- Beat together eggs, water, salt, herb, and pepper with a fork until combined but not frothy. In a 6- or 8-inch skillet with flared sides, heat the margarine or butter until it sizzles.
- Lift and tilt the pan to coat the sides. Add egg mixture; cook over medium heat. As egg mixture sets, run a narrow spatula around the edge of the skillet, lifting the egg mixture to allow uncooked portion to flow underneath. When egg is set but still shiny, remove from heat. Fold omelet in half. Slide omelet from the skillet onto a warm plate. Makes 1 serving.
From the Test Kitchen
Cook 1/3 cup sliced fresh mushrooms, 1/4 cup broccoli flowerets, and 2 tablespoons chopped onion in 2 teaspoons margarine or butter until tender; keep warm. Prepare Omelet for One as directed above, except fill omelet with vegetable mixture before folding it in half.
Prepare Omelet for One as directed above, except fill omelet with 2 tablespoons shredded cheddar or Monterey Jack cheese and 1 ounce cream cheese, cut into 1/2-inch cubes, before folding it in half. Sprinkle with 2 tablespoons additional shredded cheese and snipped parsley.
Elegant Seafood Omelet:
Cook 1/2 cup chopped spinach and one 1-ounce crab-flavored fish stick, chopped (1/4 cup) in 2 teaspoons margarine or butter until fish is heated through; keep warm. Prepare Omelet for One as directed above, except fill omelet with spinach mixture and 1/4 cup shredded Swiss cheese before folding it in half.
Prepare Omelet for One as directed above, except fill omelet with 1/4 cup chopped pastrami, cooked turkey, or fully cooked ham before folding it in half. Top with 1/4 cup chopped tomato.
Nutrition Facts (Omelet for One)
- Per serving:
- 217 kcal ,
- 18 g fat
- (4 g sat. fat ,
- 425 mg chol. ,
- 405 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 13 g pro.