1 tsp (5 mL) butter
2 tbsp (30 mL) water
Salt and pepper, to taste
Beat together eggs and water; season with salt and pepper. Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the center. Tilt and rotate the pan to allow uncooked egg to flow into empty spaces. When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.
Western: In 1 tbsp (15 mL) melted butter, cook ¼ cup (50 mL) finely chopped ham, 2 tbsp (30 mL) green pepper and 1 tbsp (15 mL) finely chopped onion until vegetables are tender but not browned. Pour in omelette mixture and cool as directed in Basic French Omelette recipe.
Fine Herbs: To the Basic French Omelette recipe, add 2 tbsp (30 mL) finely chopped fresh parsley, 1 tsp (5 mL) finely chopped green onion, ½ tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic. Cook as directed.
Strawberry-Orange: Replace water in Basic French Omelette recipe with orange juice. Cook as directed. Fill with ½ cup (125 mL) sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.
Tip: Be sure to use water, not milk, in omelettes. The water turns to steam, producing a light, airy omelette.
Watch the How-To Make Omelettes video!
Nutrients per serving:
Carbohydrate: 2 g
Protein: 10 g
Fat: 12 g