Recipes around the world compilation

Omelet for One

By PutoPinoy on Thursday, July 28, 2011 At Thursday, July 28, 2011

  • 2 eggs, slightly beaten 
  • Dash salt and pepper 
  • 2 teaspoons margarine or butter
In small bowl, combine eggs, salt and pepper. Beat eggs with fork or whisk until uniform in color but not frothy. In 8-inch skillet or omelet pan, melt margarine over medium-high heat. (A few drops of water sizzle and bounce when heat is just right.) Pour eggs into pan.

Cook, gently lifting edges so uncooked portion flows underneath, until eggs are set but top is moist. If desired, add filling to omelet.* Transfer omelet from pan to serving dish, folding or rolling it with a spatula as it slides. Omelet can be served plain or with a filling or topping. 1 serving.

TIP: *Filling Suggestions:
  •  One oz. brie cheese (rind removed) sprinkled with chopped fresh parsley
  •  Crumbled, crisply cooked bacon with shredded Cheddar cheese
  •  Sauteed mushrooms
  •  Jelly or marmalade
  •  Chopped cooked ham. plain or sprinkled with shredded cheese
  •  Sauteed apples sprinkled with Cheddar cheese
  •  Salsa or picante sauce
  •  Cooked, chopped vegetables and shredded mozzarella cheese