Basic Omelet Recipe

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Basic Omelet Ingredients

3 each eggs (room temperature)
1/4 tsp salt
1 tbsp water (do not use milk)
1 tbsp butter or margarine
1 tbsp peanut oil

A Recipe for
Basic Omelet

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This is a recipe for Basic Omelet from the recipe cookbook of Recipes-to-go (Meal)

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Basic Omelet

Dyspepsia is the remorse of a guilty stomach.
A. Kerr

Basic Omelet Directions

BREAK EGGS IN A SMALL BOWL. ADD WATER AND BEAT UNTIL YOLK IS MIXED
IN. IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT
BUTTER OVER MEDIUM HIGH HEAT. ADD PEANUT OIL, HEAT TILL BUTTER IS NOT
BUBBLING. POUR EGG INTO PAN. AS EDGES BEGIN TO SET, LIFT WITH A
SPATULA AND SHAKE TO LET UNCOOKED EGG RUN UNDERNEATH. WHEN EGG NO
LONGER FLOWS FREELY RUN SPATULA AROUND EDGE TO LOOSEN EGG. SLIDE
OMELET ONTO SERVING PLATE AND FOLD IN HALF. (SLIDE ONTO PLATE SLOWLY,
WHEN HALF ON PLATE BRING PAN OVER THE TOP TO FOLD IN HALF) NOTE:
ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO FILL OMELET

Serves: 1

Basic Omelet Recipe brought to you by Recipes To-Go

Basic Omelet Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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