40-Second Omelet

1. 1

   Beat together eggs and water until blended.

2. 2

   In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water.

3. 3

   Pour in egg mixture.

4. 4

   Mixture should set immediately at edges.

5. 5

   With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary.

6. 6

   Continue until the egg is set and will not flow.

7. 7

   Fill the omelet with 1/2 cup of desired mixture.

8. 8

   With a pancake turner, fold omelet in half.

9. 9

   Invert onto plate and serve immediately.

No additional tips available.