One Egg Omelet
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One Egg Omelet
Last updated 6/12/2012 12:45:22 AM. Recipe ID 5141. Report a problem with this recipe.
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      Title: One egg omelet
 Categories: Eggs
      Yield: 1 Servings
      1 ts Butter,margarine or bacon
      1 lg Egg,at room temperature
           Pinch of salt
      2 ts Cold water
           Salt and black pepper
  Place a 10" non stick skillet containing the bacon fat over medium
  heat until the fat is sizzling hot,but not browned.
  Meanwhile,separate the egg.Place the white on a sturdy dinner plate
  and the yolk in a small bowl.Beat the egg white with a pinch of salt
  on the plate,using a flat wire whisk,until soft peaks form. Add cold
  water to the egg yolk in the bowl.Beat it vigorously with a fork.Pour
  the beaten egg yolk over the beaten egg whites on the plate and fold
  the two together,using the whisk.Pour the egg mixture into the heated
  skillet containing the sizzling fat. Cook the egg in one piece over
  medium heat,tilting the pan or lifting the edges of the egg to allow
  the uncooked egg to spread over the pan. Do not over cook and turn
  the heat down,if the skillet is holding too much heat.Turn the egg
  once with a spatula.Season to taste with salt and black pepper.The
  omelet cooks very quickly, in a minute or so.Serve at once to one
  person. To make an egg sandwich,place the one egg omelet between two
  slices of homemade bread with or without butter,toasted or not
  toasted. For a luncheon sandwich,add a leaf of lettuce,along with a
  bit of chopped green onion,a few chopped raw or lightly sauteed
  mushrooms,sprinkling of lemon pepper and some alfalfa sprouts. Makes
  a perfect meatless sandwich.

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Recipe ID 5141 (Apr 03, 2005)

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