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2 teaspoons butter or stick margarine
2 large eggs, beaten


1. Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.

2. Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook-omelet will continue to cook after folding.

3. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.

Variations:

Lighter French Omelet: For 8 grams of fat and 80 calories per serving, substitute 1/2 cup fat-free cholesterol-free egg product for the eggs.

Cheese Omelet: Before folding omelet, sprinkle with 1/4 cup shredded Cheddar, Monterey Jack or Swiss cheese or 1/4 cup crumbled blue cheese.

Denver Omelet: Before adding eggs to pan, cook 2 tablespoons chopped fully cooked ham, 1 tablespoon finely chopped bell pepper and 1 tablespoon finely chopped onion in butter about 2 minutes, stirring frequently. Continue as directed in step 2.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.