Omelet

As simple as scrambled eggs, but better organized and ready to accept almost anything as a filling to prevent it from getting boring.  The beauty is that the basic omelet can be served without anything but a piece of toast.

Precook any fillings (except cheese) because when added as a filling, they will not cook at all and cold fillings would barely warm up.  Avoid crunchy things; somehow, they just don’t go well with an omelet.  Some cheese and diced ham  is classic, but generally, don’t go overboard with quantities.

Instructions for an omelet for one:

2 eggs
2 tablespoons water
2 teaspoons butter
pinch of salt
2 pinches of ground black pepper

Beat the eggs, water, salt and pepper in a bowl. Add the butter to a large seasoned skillet or nonstick pan and melt over medium-high heat.  As soon as the butter is melted, spread to evenly coat the bottom of skillet; add the eggs.  Grab the handle and swirl the eggs around so they cover the skillet evenly. Allow to cook until the eggs are set (i.e. not runny).  If you have a filling, add it at this point, over the middle third of the omelet.  Using a spatula, carefully turn the remain two thirds of the omelet over the middle third.  Turn of the heat and allow to sit for several minutes before serving on a hot plate.

Double the ingredients if preparing for two.

Note:  Experiment with the temperature. The goal is to deliver an omelet that is yellow; show no traces of caramelizing. i.e. not browned in any way. This can be more difficult than it sounds!