Instructions

1.  For 1 to 2 servings, in small bowl, beat together 2 eggs and 2 tablespoons water with 1/8 teaspoon salt and dash pepper, if desired, until blended.

2.  In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1 teaspoon butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water.  Pour in egg mixture.  (Mixture should set immediately at edges.)

3.  With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface.  Tilt pan and move cooked portions as necessary.

4.  When top is thickened and no visible liquid egg remains, fill, if desired.  With pancake turner, fold omelet in half or roll.

5.  Invert onto plate with a quick flip of the wrist or slide from pan onto plate.

Microwave:  In 9-inch pie plate, heat butter on full power until melted, about 45 seconds.  Tilt plate to coat bottom evenly with butter.  Set aside.  Meanwhile, in small bowl, beat together eggs and water with salt and pepper, if desired, until blended.  Pour into hot pie plate.  Cover tightly with plastic wrap.  Cook on full power about 2 to 3 minutes, rotating 1/4 turn each 30 seconds.  Do not stir.  When top is thickened and no visible liquid egg remains, fill, if desired.  With pancake turner, fold omelet in half or roll and slide from pie plate onto serving plate.

Microwave cooking time is based on a full power output of 600 to 700 watts.  For a lower wattage oven, allow more time.

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