INGREDIENTS

INSTRUCTIONS

Break the eggs into a small bowl; season with salt and pepper. Using a
fork, beat no more than 30 strokes so only a minimal amount of foam
develops. (Overbeating reduces the eggs' volume, resulting in a "skinny"
omelet. The keys to success are speed and heat: Beating the eggs quickly
and cooking them over high heat produces large, coagulated curds, resulting
in a fluffy, soft omelet.)
Melt the butter in an 8-inch nonstick skillet over medium heat until the
butter begins to sizzle. Raise the heat to high, and add the beaten eggs.
Count to five, then raise the pan so it forms a 45-degree angle to the
burner. Rapidly shake the pan back and forth so the egg mixture is thrown
against the pan's sides and begins to coagulate. Return pan to burner.
Rotate pan so any uncooked egg in the center moves to perimeter of pan.
Cook egg evenly, about 15 to 20 seconds.
Quickly place the filling in the center of the omelet. Fold the omelet over
the filling by tilting the pan a little higher off the burner and using a
spatula to fold the omelet. Turn the omelet onto a plate, and serve.
Makes 1.
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: Recipe from Madeleine Kamman
Converted by MM_Buster v2.0n.

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