Instructions

1.  For 1 to 2 servings, in small bowl, beat together 2 eggs and 2 tablespoons skim or 1% low-fat milk with salt and pepper to taste, if desired, until blended.

2. In 7- to 8-inch omelet pan or skillet over medium 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.

3. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.

4. Continue cooking until eggs are thickened and no visible liquid egg remains.  Do not stir constantly.

Microwave:  In 10-ounce custard cup, beat together eggs and milk with salt and pepper, if desired, until blended.  Omit or add butter, as desired.  Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes.  Stir.  If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.

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

Oven-Scrambled Eggs

(6- 12 servings)

In large bowl, beat together eggs and milk with salt and pepper, if desired, until blended.  Pour egg mixture into lightly greased 13 x 9 x 2-inch baking pan.  Place in preheated 350° F oven.  As mixture begins to set, after about 7 minutes, pull out oven rack and gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.  Continue baking.  Repeat drawing a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes more.  Do not stir constantly.

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