EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- Microwave safe glass pie dish with cover.
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 1 tbsp butter or margarine 15 ml
- 2 eggs 2
- 2 tbsp milk 25 ml
- 1/8 tsp salt 0.5 ml
- dash pepper
PROCEDURE:
- Heat butter in a 9" (23 cm) pie plate, at P7 30 seconds, or until melted, turn plate to coat bottom with butter.
- Meanwhile, beat remaining ingredients together; pour into pie plate.
- Cook, covered loosely, but completely with plastic wrap or a lid, at P4 21/4 - 31/4 minutes, or until omelet is almost set;
- Stir after 1 minute. Let stand, covered, 21/2 minutes.
- With a spatula, loosen edges of omelet from plate; fold into thirds to serve.
- Variations:
- Cheese omelet: before folding, sprinkle 1/4 cup (50 ml) of shredded cheese down center of Omelet
- Ham omelet: before folding, sprinkle 1/4 cup (50 ml) of finely chopped cooked ham down center of omelet.
- Herb omelet: blend in 1/8 tsp (0.5 ml) of basil, thyme or crushed rosemary with eggs and milk.
- Omelet "Oscar": before folding, spoon 1/4 cup (50 ml) of Crab and white (Béchamel) sauce and steamed Asparagus down center of omelet.
- Egg Whites can be substituted in part or wholly for a protein rich/low fat alternative.