The Delicious Omelette

Preparation Whisk together the eggs and the water in a medium-size bowl until just blended. Whisk in salt and pepper to taste. Melt the butter in a 12-inch nonstick omelette pan over medium high heat until it is hot and turning golden. Add the egg mixture and stir, bringing the cooked edges toward the center so the uncooked egg runs to the edges. When the omelette is generally set but still quite liquid, sprinkle over whatever filling you plan to add and let it cook without stirring for another 1 to 2 minutes, or to your taste. When the omelette is cooked to your liking, slide it out of pan until half of it is on the patter, then fold the remaining half over the first half. Serve immediately. Excerpted from French Farmhouse Cookbook, copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York. All rights reserved.

Preparation Whisk together the eggs and the water in a medium-size bowl until just blended. Whisk in salt and pepper to taste. Melt the butter in a 12-inch nonstick omelette pan over medium high heat until it is hot and turning golden. Add the egg mixture and stir, bringing the cooked edges toward the center so the uncooked egg runs to the edges. When the omelette is generally set but still quite liquid, sprinkle over whatever filling you plan to add and let it cook without stirring for another 1 to 2 minutes, or to your taste. When the omelette is cooked to your liking, slide it out of pan until half of it is on the patter, then fold the remaining half over the first half. Serve immediately. Excerpted from French Farmhouse Cookbook, copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York. All rights reserved.