Recipes and Cooking Omelet for One Learn how to make an omelet for just for a solo diner so you have just enough for a fast and filling breakfast. Once you master the classic omelet recipe, tailor it to your taste with our omelet ingredient suggestions including veggie and seafood options. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 20 mins Servings: 1 Jump to Nutrition Facts Ingredients 2 eggs 2 teaspoon water ⅛ teaspoon seasoned salt or salt Dash dried marjoram or thyme, crushed, or fines herbs Dash pepper 2 teaspoon margarine or butter Directions 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. Veggie-Filled Omelet: 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. Cheesy Omelet: 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. Tomato-and-Pastrami-Filled Omelet: 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. Rate it Print Nutrition Facts (per serving) 217 Calories 18g Fat 1g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 217 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 20% Cholesterol 425mg 142% Sodium 405mg 18% Total Carbohydrate 1g 0% Protein 13g Calcium 50.5mg 4% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.