1/3 to ½ cup filling, such as shredded cheese, finely
chopped ham, baby spinach
1.BEAT eggs, water, salt and pepper in small bowl
2.HEAT butter in 7 to 10-inch nonstick omelet pan or
skillet over medium-high heat until hot. TILT pan to coat
bottom. POUR IN egg mixture. Mixture should set immediately at edges.
3.GENTLY PUSH cooked portions from edges toward the
center with inverted turner so that uncooked eggs can reach the hot pan
surface. CONTINUE cooking, tilting pan and gently moving cooked
portions as needed.
4.When top surface of eggs is thickened and no visible
liquid egg remains, PLACE filling on one side of the
omelet. FOLD omelet in half with turner. With a quick flip of the
wrist, turn pan and INVERT or SLIDE omelet onto
plate. SERVE immediately.