INGREDIENTS

INSTRUCTIONS

Heat the clarified butter in a skillet over a medium-high flame. Whisk the
eggs, salt, and freshly ground pepper together very well while the pan is
heating, not before. If they have to sit and wait for the pan, the whisked
eggs will deflate. You want to incorporate lots of air into the mixture so
that your omelet is light and fluffy.
Place your hand immediately above the skillet. When your palm feels warm,
the skillet is ready to start cooking. Working fast, pour the whisked eggs
into the hot skillet. Reduce heat to medium. Simultaneously, whisk the eggs
and shake the skillet vigorously back and forth over heat for less than a
minute. You want to keep the eggs moving, incorporating some of the runny
parts with the more-cooked parts until there are some curds swimming in the
eggs. Stop whisking. Continue cooking, being sure eggs cover the entire
surface of the skillet, using a rubber spatula to push together any holes
that may have formed.
Run the rubber spatula along the right side of the omelet to loosen eggs
from the skillet. Place the spatula under the right side of the eggs,
making sure that the spatula is well underneath the eggs to offer maximum
support, and lift the right side over the left in one fluid motion. The
folded omelet should look like a half moon. Lightly press down on the
omelet with spatula to seal the omelet together. Do not press hard; you do
not want to flatten the curds.
Check to make sure the handle of skillet is still facing directly out
toward you. Lift up the skillet with one hand, and hold the plate with your
other hand. Tilt the skillet, and let the curved edge of the omelet slide
onto the plate. Quickly invert the skillet, folding the portion of the
omelet that is left in the skillet over the curved edge already on the
plate. Keeping the skillet about stomach level with the handle facing
directly out should help you do this. Garnish with a parsley sprig.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 197 Calories (kcal); 13g Total Fat; (62% calories from fat);
16g Protein; 2g Carbohydrate; 561mg Cholesterol; 166mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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