BASIC OMELET. The simplest type of omelet, which is known as plain omelet, does not differ materially from scrambled eggs, except that the whole is collected in a mass in an omelet shape. No difficulty will be experienced in making such an omelet if the directions in the recipe here given are followed explicitly. To make this dish more attractive, some food of a contrasting color, such as jelly or tomatos, may be used for garnishing.

• 6 eggs
• 6 Tb. water
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tb. fat

Beat the eggs, and to them add the water, salt, and pepper. Heat the fat in an omelet pan or a small frying pan, and when it is hot add the egg mixture. When the egg on the bottom of the pan has thickened, tip the pan and draw the thickened portion toward the handle with the end of a knife, allowing the uncooked egg to run over the pan, and when that has thickened on the bottom, draw it up as before. Repeat until all of the egg has been cooked and an oblong-shaped omelet is formed. Place on a hot platter or plate, garnish with parsley or jelly, and serve.

Back to Egg Recipes