Recipe - Omelet

2 Eggs
1/8 teaspoon Salt
x Freshly ground black pepper
1 tablespoon Olive oil

1. Heat the broiler. In a small bowl, using a fork, lightly beat the
eggs, salt and pepper.

2. In an 8inch nonstick, ovenproof skillet, heat the oil over a
mediumhigh flame until hot (a drop of water will sizzle). Swirl the pan
to coat the bottom and sides in hot oil.

3. Pour in the egg mixture. Let it cook about 30 seconds. The edges will
puff and bubble slightly and just begin to set. Hold the skillet handle
with one hand, a wooden spoon with the other. Make "figure eights" with
the spoon, starting at twelve o'clock, then three o'clock, etc., pushing
the cooked edges toward the center and letting the uncooked egg run to the
sides. Keep the eggs moving until the bottom is set and the top is
slightly moist.

4. Place the skillet under the broiler 30 seconds to 1 minute, until the
eggs are puffed and cooked to your liking. Slide half the omelet onto a
plate and invert the pan to fold over for the remaining half.

From "Woman's Day: The Only 25 Receipes You'll Ever Need, " by Sidney
Burstein, ISBN 0385411790, 1990.

entered by iris grayson

Posted to MealMaster Recipes List, Digest #152

Date: Sat, 1 Jun 1996 16:48:24 0500

From: pickell@cyberspc.mb.ca (S.Pickell)