A Very Light French Omelet

1. 1

   In a bowl, beat the eggs thoroughly.

2. 2

   Add the water and beat again.

3. 3

   Season with salt and pepper to taste.

4. 4

   Place butter in a 9-1/2 inch omelet pan over medium heat and when the butter bubbles, tilt the pan so that the butter coats the sides.

5. 5

   Pour in the egg-water mixture and, as it cooks, use a knife to pull the mixture away from the sides of the pan.

6. 6

   Again, tilt the pan so that the uncooked egg fills this space.

7. 7

   Continue to do this until the omelet is cooked.

8. 8

   Using a spatula, loosen the omelet from the pan.

9. 9

   Flip one half of the omelet over the other half (away from the handle) and slide it on to a platter.

10. 10

    Garnish with parsley and serve.

11. 11

    For scrambled eggs, pour into a cold skillet into which you have placed 2 TBS of melted butter and cook over medium heat, constantly scraping the egg away from the bottom of the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.