Learning goal: To learn how to make a healthy, well-balanced breakfast.
4 eggs 4 tablespoons milk dash of pepper
Various omelette fillings (grated cheese, sautéed onions, red or green pepper, mushrooms)
Directions
In a mixing bowl, beat eggs, milk, salt and peppers using a fork until yolks and whites are blended. Do no overbeat.
Prepare toppings chosen for your omelette. Set aside.
Heat a small amount of margarine in a frying pan (just enough to cover the bottom of the pan). Heat until just hot enough to make a drop of water sizzle. Do NOT have the pan on high.
Pour egg mixture into fry pan. Mixture should begin to set around edges at once. With spatula, lift the edges and tilt pan to allow uncooked mixture to flow to bottom of pan. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. Egg mixture should set as evenly as possible.
When eggs are set and surface is still moist, increase heat for 2 to 3 seconds to brown bottom quickly.
At this point, place filling on half of the omelette that is furthest away from skillet handle. With spatula, lift the side of omelette nearest skillet handle and fold in half.