Howard Helmer's 40-Second Omelet
For each omelet:
2 large eggs
2 tablespoons of water
Salt and pepper
1 tbsp. butter or margarine, or 1 teasp. olive or vegetable oil
¼ - ½ cup filling (combinations of: ham, cheese, mushrooms, bell peppers, chopped onions, shrimp, cottage cheese, bacon, chicken, black olives, salsa, apple pie filling, pecans, tomatoes, spinach, dill, ranch dressing, etc.)
1. Beat together eggs and water until blended. In a 10-inch coated pan, heat butter or margarine until it sizzles. Pour in egg mixture. With an inverted spatula, pull cooked portions of egg from the perimeter of the pan to the center so uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary to keep the egg shaped round on the bottom of the pan. Do this until the egg is set and will not flow, but is still moist on top. Don’t cook it until it’s dry! The moist egg will cook when the omelet is folded.
2. Sprinkle all of the filling on the left side of the egg (left handed people fill the right side). Slide the spatula all the way under the unfilled side of the omelet up to the center of it. Fold the unfilled side entirely over the filled side. Set aside spatula.
3. Holding the pan in your right hand and a plate in your left hand, invert the pan so the omelet falls upside down onto the plate (left handed people use opposite hands). Garnish.