Jane Little's Cookbook

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  • 1 egg
    1 tblsp. water
    1/8 tsp. salt
    few grains pepper
    1 tsp. butter
With a fork, beat all ingredients except butter only until egg is well mixed. Heat skillet over a medium high flame, getting it so hot that when butter is added it will foam high almost immediately without browning. When butter melts, pour in egg mixture. As soon as egg starts to cook (which should be almost instantly), mix quickly with a fork until mixture is almost dry. Continue cooking·until omelet is just dry but not brown - about a minute more - being careful not to overcook. Fold into thirds and serve. For a 3-egg omelet, increase butter to about a tablespoon, but do not increase water. Sauteed mushroom, onion, etc. may be added. Grated cheddar cheese, crumbled bacon, etc. may also be sprinkled over the omelet. About 1 tablespoon cheese per egg.