Description
You'll need an "inverted pancake turner" for this recipe.
Ingredients
- Eggs
- Water
- Butter
Instructions
- Beat together eggs and water until blended
- In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water
- Pour in egg mixture
- Mixture should set immediately at edges
- With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary
- Continue until the egg is set and will not flow
- Fill the omelet with 1 / 2 cup of desired mixture
- With a pancake turner, fold omelet in half
- Invert onto plate and serve immediately