INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 187.2mg
Sodium: 368.9mg
Potassium: 90.4mg
Carbohydrates: 1.1g
Fiber: 0g
Sugar: <1g
Protein: 6.8g