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In a medium bowl whisk together eggs, water, salt, pepper, and fresh herbs until yolks and whites are well combined but not foamy. Heat a 8 in (16 cm) non stick skillet with the oil and then add the butter to melt. Swirl skillet to coat pan. Pour the eggs into the pan and with a heatproof spatula mix lightly. Start lifting edges so that raw egg runs underneath. Do not overcook. With the help of a spatula start lifting one edge and fold over towards the opposite side of the skillet. Cook 30 seconds more. Remove skillet from the heat. Tilt the pan toward the plate and slide the omelette.
Fillings:
Sauteed Mushrooms
Ham and Cheese
Bacon
Sauteed onions and Gruyere cheese
Tomato and Mozzarella cheese
Asparagus
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