MAKES: 1 serving TESTED BY: Carla C.

011 French Omelet

TASTING COMMENTS:

Make it easy on yourself! We always use a small nonstick skillet with flared sides to make omelets. The proteins in eggs bind to cooking surfaces, making them stick. Omelets slide out of a nonstick pan.—CC

start to finish 10 minutes

Adding 1 Tbsp. of cold water per egg creates steam when the eggs are cooking, which makes for fluffier omelets.

1. In a small bowl combine eggs, the water, salt, and pepper. Beat with a fork until combined but not frothy. Heat a small nonstick skillet with flared sides over medium-high heat until skillet is hot.

2. Melt butter in skillet. Add egg mixture to skillet; reduce heat to medium. Immediately begin stirring gently but continuously until egg mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg is set and shiny.

3. With a spatula lift and fold omelet edge about a third of the way toward the center. Fold opposite side toward center and transfer to a warm plate. If making more than one omelet, keep warm while preparing additional omelets.

per serving 216 cal., 17 g fat (8 g sat. fat), 244 mg chol., 559 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 14 g pro.

Filled French Omelet Prepare one of the fillings, opposite, before making omelet. For one omelet, if using fresh vegetables (⅓ to ½ cup chopped or sliced mushrooms, onion, sweet pepper, or potatoes), cook vegetables in 1 tsp. butter or vegetable oil in a skillet. If desired, add ⅛ to ¼ tsp. herb to egg mixture. Use 2 to 3 Tbsp. shredded cheese and ⅓ to ½ cup cooked meat. Spoon filling across the center of omelet before Step 2. If desired, sprinkle omelet with additional cheese.

Lower-Cholesterol Omelet Prepare as directed, except substitute 2 egg whites for one of the whole eggs.

TESTING NOTES

1. Immediately reduce the heat to medium after adding the egg mixture to the skillet to avoid overbrowning the bottom of the omelet.

2. Although a triple fold is the most common way to finish an omelet, you can place the filling on one half and fold the other half over the top of it.

3. A rubber spatula is a good tool to use when making omelets—rather than a turner—because it is flexible and soft and won’t tear the egg.

Potato-Bacon Cook frozen diced hash brown potatoes and chopped bacon in oil. Add to omelet; add shredded cheddar cheese.

Shrimp-Avocado Fill with whole or chopped cooked shrimp, sliced avocado, and fresh cilantro sprigs.

Denver Cook chopped green and/or red sweet pepper, onion, and basil in butter; stir in chopped cooked ham.

Asparagus-Ham Add dill to eggs; fill with chopped cooked asparagus, cooked ham or prosciutto, and finely shredded Parmesan.

Bean-Filled Fill with black beans, salsa, and shredded Monterey Jack cheese.

Cheese-Mushroom Cook sliced fresh mushrooms in butter; add to omelet. Add shredded cheddar cheese.

Italian Fill with cooked Italian sausage, chopped roasted red sweet peppers, and torn provolone cheese.

Spinach-Feta Fill with shredded fresh spinach and crumbled feta cheese.