Title: Omelets
Categories: Creole Entree Egg Cheese
Yield: 4 Servings

8		Eggs
1/2	c	Water
4	tb	Butter or margarine
1. Mi	x eg	gs and water.

2. In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1 tablespoon butter until just hot enough to sizzle a drop of water.

3. Pour in 1/2 cup egg mixture (mixture should set immediately at edges).

4. With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.

NOTE: It is better to fill slightly underdone omelet; heat retained in eggs completes the cooking. For a more authentic touch, add a few drops of hot pepper sauce. Round out the menu with okra and rice.

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