Recipe: Basic Two Egg Omelet with Variations

Basic Two Egg Omelet with Variations
From: Bob Y.
Newsgroup: rec.food.cooking
Date: 7-26-98

I had always made omelets the same way my mother did, with milk. Then I saw Jeff Smith, the Frugal Gourmet, on television saying "no, no, no!" He went on to say that milk will make a watery omelet while water will make a nice, fluffy one. He was right.

Basic Two Egg Omelet
Makes One Serving

2 eggs
2 Tbsp cold water
Salt and pepper to taste
Butter for frying

Beat eggs lightly with a wire whisk. Add water and beat to combine.

Heat an 8-inch frying pan. When hot, add butter and let it cook until the water cooks out and it stops bubbling. Add egg mixture. Let it cook for a short time, then lift the edges to let the still liquid eggs flow under. Cook until it is done to your taste, runny or dry, or somewhere in between. Add salt and pepper.

Remove from heat and loosen in pan. Hold the pan over the plate and let the
omelet slide out, folding it in half.

If you are watching the number of eggs you eat, cut this recipe in half or use egg substitute. If you are sharing it with a friend, add an extra egg and cut the omelet in half.

Additions:

Add diced ham and/or shredded cheese (cheddar, Swiss, Provolone, etc.) after eggs have set.

Stir in a mixture of fresh chives or other herbs. For an omelet aux Fines Herbs, add a mixture of equal parts of parsley, chives, watercress, and tarragon.

Add a couple of spoonfuls of your favorite jam, jelly, or preserves.

In general, if it tastes good and it will fit, you can put it in an omelet. Use your imagination! Have fun!