Title: Basic Omelet for Two
Categories: Eggs
Yield: 2 Servings

4		Eggs
1/4	c	Milk OR water
1/2	ts	Salt
1/8	ts	Pepper
1	tb	Butter OR margarine
		Filling (see below)

Beat eggs until light and frothy. Add milk, salt and pepper, and beat again. Heat butter in an 8-inch saute pan over medium heat. Tilt pan so butter covers bottom surface. Pour in egg mixture and cook without stirring until eggs begin to set around edges. Draw set portions of the egg toward center of pan with a fork, allowing uncooked egg to flow to the bottom of the pan. Tilt pan, if necessary, to disperse liquid part of eggs. When eggs have set and top is creamy, add filling of your choice to one half of the omelet and fold the other half over it. Slide onto heated serving dish. Makes 2 servings. Cheddar Cheese Filling: For each omelet allow 1/2 cup shredded Cheddar cheese, Ham and Cheese Filling: Allow 1/4 cup each finely diced cooked ham and shredded Cheddar cheese for each omelet. Mushroom Filling: Allow 1/2 cup sliced mushrooms sauteed in 1 teaspoon butter for each omelet. Cottage Cheese Filling: Allow 1/4 cup cottage cheese mixed with 1 tablespoon chopped chives for each omelet. Shrimp Filling: Allow 1/4 cup tiny cooked shrimp for each omelet. Saute briefly in 1 tablespoon garlic butter. To make garlic butter, saute 4 mashed cloves garlic in 1 cup butter for 2 to 3 minutes. Discard garlic cloves and use butter to saute shrimp. Chicken Liver filling: Dice chicken livers. Allow about 1/4 cup livers per omelet. Saute briefly in 1 tablespoon butter and 1 tablespoon cream sherry. Add 1 tablespoon chopped green onions, if desired. Mixed Vegetable Filling: Cook frozen mixed vegetables according to package directions. Drain well. For each omelet, combine 1/2 cup cooked vegetables with 2 tablespoons canned tomato sauce. Bacon and Tomato filling: Crumble cooked bacon with seeded and finely chopped tomatoes. Allow 1/2 cup mixture per omelet. Fruit Filling: Spread almost-set omelet with thawed frozen raspberries, strawberries, or other fruits. Allow about 1/2 cup fruit per omelet. Fold, top with a dollop of sour cream, and sprinkle slightly with powdered sugar. Jelly or Jam Filling: Hot pepper jelly, marmalades, or any type of jams or jellies may be used. Spread desired amount on omelet before folding. From: THE LOS ANGELES TIMES BOOK OF CHRISTMAS ENTERTAINING by Dawn Navarro, Harry N. Abrams, Inc., New York. 1985 ISBN 0-8109-1290-2 From the files of Karin Brewer

PERCENT TOTAL CALORIES Submitted By MSG# 42297

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