Blueberry Omelet

1. 1

   Mix eggs, water, salt, and pepper with fork.

2. 2

   Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.

3. 3

   Pour in egg mixture.

4. 4

   Mixture should set at edges at once.

5. 5

   With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.

6. 6

   Tilt pan as necessary so uncooked eggs can flow.

7. 7

   Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.

8. 8

   While top is still moist and creamy-looking, fill with warm blueberries.

9. 9

   With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.

* Per serving · 4 servings · Values may vary.

No additional tips available.