Recipe Courtesy of: Nancy Josland Dalsin
Basic French Omelette
(Makes 1 serving)
2 to 3 eggs
2 to 3 tablespoons (30 to 45 mL) water
Salt and pepper, to taste
Filling of choice
Whisk together eggs, water, salt and pepper.
Pour mixture into a lightly buttered, oiled or sprayed 8-inch (20 cm) skillet heated over medium-high temperature.
Pour in egg mixture. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the skillet to allow the uncooked egg to flow into the empty spaces.
When egg is almost set on the surface but still looks moist, cover one half of the omelette with filling.
Slip spatula under the unfilled side, fold the omelette in half and slide it onto a plate.