Three Egg Omelette

Posted by Anonymous Monday, August 10, 2009 0 comments

Three Egg Omelette

1 tb Butter or margarine
3 Eggs --lightly beaten
Salt to taste
Freshly ground pepper to taste

Filling Suggestions:

Shredded cheese
Chopped ham
Shredded crabmeat
Cooked small shrimp
Shredded cooked chicken
Cooked chopped bell pepper
Cooked sliced mushrooms
Chopped tomatoes
Cook chopped onion
Cooked chopped asparagus or broccoli or other vegetable
Avacado slices

This omelet can be served plain or filled with one or more of the suggested fillings.

1. Melt butter in 10" skillet over medium heat.

2. Add eggs, lift cooked edges with spatula to allow uncooked eggs to flow under cooked portion. Season with salt and pepper. Shake pan to loosen omelet. Cook until set. Place desired fillings on 1/2 of omelet. Fold in half. Turn out onto plate.

Have a great breakfast!!!