Serves: 5
Total Calories: 39
* Use French or Basic Omelet (see below) as the base for this variation. French or Basic Omelet * In small bowl, beat eggs and water until well blended. Add salt and pepper to taste. Prepare filling. Melt butter in 7 to 8-inch nonstick skillet or special omelet pan until it foams and sizzles and begins to turn golden. Pour egg mixture into skillet or pan and cook over medium heat until it begins to set, about 40 seconds. Use a spatula and run around edge of skillet or pan. Lift edges while tilting pan and let uncooked center portion run under cooked portion. When set but still creamy, remove from heat and spoon optional filling across center of omelet. Using spatula, lift 1/3 of the cooked omelet toward center and fold over filling. Repeat operation with remaining 1/3 of omelet, folding to overlap first fold. Tilting skillet or pan, slide the omelet to edge farthest from handle. Have warm plate ready and continue to roll omelet out of pan onto center of plate. If desired drizzle a bit of melted butter over the surface or sprinkle with thinly sliced green onions, minced fresh parsley, or top with a spoonful of softened cream cheese or sour cream. Add 2 teaspoons minced fresh chives or green onion, 1 teaspoon minced fresh parsley, and 1/8 teaspoon dried, crushed tarragon to the egg mixture before cooking. Lay 2 to 4 tablespoons freshly made buttered croutons over the omelet just before folding.
This Herbed Crouton Omelet recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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