Recipe - Basic French Omelet

1 teaspoon Olive oil
6 Egg whites; whipped
1 tablespoon Water
1 teaspoon Salt
One half teaspoon Black pepper
Fillings for basic French
omelet (see recipe)

Date: Sat, 24 Feb 1996 17:19:03 0700

From: matejka@bga.com (Anita A. Matejka)

Recipe By: The Best Of Family Circle Cookbook

Heat oil over high heat in a skillet with a rounded bottom and sloping
sides. In a mixing bowl, whip egg whites, water, salt, and black pepper
together, using a fork. Pour egg mixture into skillet. Cook over moderately
high heat until the bottom is set. Using a heatproof spatula, move the
cooked mixture to the center and allow the uncooked mixture to flow into
the bottom of the pan. When cooked, the omelet should be barely brown on
the bottom, soft and moist in the center. Spoon the filling down the center
of the omelet (*see note). Using a spatula and starting from the handle
side, fold one third of the omelet over the center. With a heated serving
plate in one hand, grasp the skillet in the other, palm up and tilt so the
omelet rolls over onto the plate. Per serving: 72 Calories; 2g Fat (30%
calories from fat); 11g Protein; 1g Carbohydrate; 0mg Cholesterol; 1231mg
Sodium NOTES: See recipe "Fillings For Basic French Omelet".

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