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Ingredients
- 1 1/2 Tbsp. margarine or butter
- 4 eggs
- 1/4 c. milk or water
- 1/4 tsp. salt
- dash of pepper
Method
- In a 9 or 10-inch skillet or omelet pan, melt margarine over medium-high heat, tilting pan to coat bottom.
- In small bowl, beat eggs, milk, salt and pepper until combined; pour into skillet. Reduce heat to low and cook without stirring.
- As edges set, lift edges to allow the uncooked egg to flow to bottom of pan, tilting pan as necessary.
- Cook until mixture is set, but top is still moist looking.
- Add any desired filling to omelet.
- With spatula, loosen edge of omelet and fold in half as omelet slides from pan to serving platter.
- Yield: 2 to 3 servings.
