Serves: 10
Total Calories: 193
1. Up to 1 hour before serving: In a medium bowl, beat eggs, water, salt and pepper with a fork or whisk until well mixed set aside.
2. In a 7-inch non-stick skillet over medium-high heat, melt 1 tablespoon of the butter until it foams. Rotate skillet to coat sides. When foam subsides, pour about 1/2 cup of the egg mixture into skillet. Stir in a circular motion for 30 seconds. As outer edges set, use an inverted pancake turner to gently push mixture to center, tilting skillet so uncooked egg can flow to bottom. When center is creamy and edges are set to desired doneness, spoon filling over one side of omelet. Run a spatula around edge of omelet. Fold unfilled side of omelet over filled side. Tilt skillet and slide onto a warmed plate. Serve immediately or place on an ovenproof plate, cover loosely with foil and keep warm in a preheated 200° oven until ready to serve. If desired, serve with a topping instead of a filling.
This Basic French Omelet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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