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Basic Omelets

A well-made omelet can be a quick supper or a satisfying breakfast. Mix up a batch of eggs, prepare your fillings, and you're ready for quick assembly-line production. For lower-fit omelets, use four large eggs and eight egg whites.

Prep: 5 minutes plus preparing filling

Cook: 2 minutes per omelet

Choice of filling (right)

8 large eggs

½ cup water

½ teaspoon salt

4 teaspoons butter or margarine

1. Prepare filling. In medium bowl, with wire whisk, beat eggs, water, and salt.

2. In nonstick 10-inch skillet, melt 1 teaspoon butter over medium-high heat. Pour ½ cup egg mixture into skillet. Cook, gently lifting edge of eggs with heat-safe rubber spatula and tilting pan to allow uncooked eggs to run underneath, until eggs are set, about 1 minute. Spoon one-fourth of filling over half of omelet. Fold unfilled half of omelet over filling and slide onto warm plate. Repeat with remaining butter, egg mixture, and filling. If desired, keep omelets warm in 200°F oven until all omelets are cooked. Makes 4 main-dish servings.

Each omelet without filling: About 183 calories, 13g protein, 19 carbohydrate, 14g total fat (5g saturated), 435mg cholesterol, 455mg sodium.

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