Omelette

Ingredients:

  • 2 large eggs
  • 2 tablespoons water
  • 1 teaspoon butter
  • Optional fillings: shredded cheese, sautéed vegetables, cooked bacon, sausage, ham or green onions

Directions:

  1. Whisk together the eggs and water until well combined.
  2. Melt the butter in a nonstick skillet over medium heat.
  3. Pour in the egg mixture and gently lift the cooked edges with a spatula, allowing the uncooked egg to flow underneath.
  4. When the eggs are almost set, add your favorite fillings to one half of the omelet.
  5. Fold the omelet over the fillings and cook for 1–2 more minutes, until the cheese is melted and the eggs are fully cooked.
  6. Serve immediately.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Ingredients:

  • 2 large eggs
  • 2 tablespoons water
  • 1 teaspoon butter
  • Optional fillings: shredded cheese, sautéed vegetables, cooked bacon, sausage, ham or green onions

Directions:

  1. Whisk together the eggs and water until well combined.
  2. Melt the butter in a nonstick skillet over medium heat.
  3. Pour in the egg mixture and gently lift the cooked edges with a spatula, allowing the uncooked egg to flow underneath.
  4. When the eggs are almost set, add your favorite fillings to one half of the omelet.
  5. Fold the omelet over the fillings and cook for 1–2 more minutes, until the cheese is melted and the eggs are fully cooked.
  6. Serve immediately.