From the Kitchen of The Pearl of Seneca Lake B & B
Standard Omelet Recipe
2 tbsp water
salt and pepper to taste
1 tsp butter, margarine or oil
Filling: peppers, mushrooms, ham, tomatoes, cheese, etc.
Beat together eggs, water, salt and pepper.
In a 10-inch non-stick skillet, heat the butter until just hot enough to sizzle a drop of water. Pour in egg mixture. With an inverted pancake turner, push cooked portion from the edges of the pan toward the center, so that the uncooked portion can spill onto the hot pan surface. Tilt the pan as necessary, keeping the bottom covered with egg.
When it is thickened and no visible liquid egg remains, fill one half of the omelet with ½ cup or more of desired filling. (Put filling on left side if you’re right-handed, and on the right side if you’re a lefty.) With pancake turner, fold omelet in half.
Invert to serve. Simply turn the pan upside down over the plate, and the omelet will land with the prettier side up.