Recipe - 40-Second Omelet

2 Eggs
2 tablespoon Water
1 tablespoon Butter; or 1 teaspoon oil

Beat together eggs and water until blended. In a 10inch 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 One half cup of desired mixture. With a pancake turner,
fold omelet in half. Invert onto plate and serve immediately.

Yield: 1 serving

Recipe by: Cooking Live Show #CL8928 Posted to MCRecipe Digest V1 #720 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997