Serves: 5
Total Calories: 39
1. 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.
2. 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. Soften 2 tablespoons cream cheese, add 1 teaspoon prepared mustard or to taste, and blend well. Spoon over omelet just before folding.
This Creamy Omelet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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