Calories
174 kcal
Protein
8 g
Fat
3 g
Carbohydrates
21 g
Beat together eggs and water until blended.
In a 10-inch omelet pan, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture.
Mixture should set immediately at the edges. With an inverted pancake turner, carefully push cooked portions at edges toward the center so uncooked portions can reach the hot pan surface, tilting the pan and moving as necessary. Continue until the egg is set and will not flow. Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold the omelet in half. Invert onto plate and serve immediately.
Bon Appetit!
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