Preparation:
Heat margarine in 8-inch omelet pan or skillet over medium-high heat just until margarine begins to brown. As margarine melts, tilt pan to coat bottom.Quickly pour eggs into pan. Slide pan back and forth rapidly over heat and, at the same time, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to brown bottom of omelet lightly. (Do not overcook - omelet will continue to cook after folding.)Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan.) Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if necessary. To Microwave: Place margarine in microwavable pie plate, 9 X 1-1/4 inches. Microwave uncovered on high 30 seconds or until melted. Tilt pie plate to coat bottom completely. Pour eggs into pie plate. Elevate pie plate on inverted microwavable dinner plate in microwave. Cover with waxed paper and microwave 2 minutes to 2 minutes 30 seconds, moving cooked outer edge of omelet to center and gently shaking pie plate to distribute uncooked egg after 1 minute, until center is set but still moist. FAVORITE FRENCH OMELET: Fold in one or more of the following:2 tablespoons shredded Cheddar, Monterey Jack, Swiss or blue cheese2 tablespoons chopped mushrooms2 tablespoons chopped chives or parsley2 tablespoons crisply cooked and crumbled bacon, finely shredded dried beef or chopped fully cooked ham1 tablespoon canned chopped green chilies |
