Start to finish: 10 minutes

Makes: 1 serving

Ingredients:

• 2 eggs
• 2 table spoons milk or water (I’m using sourcream for more delicate taste and fluffy looking omlete:))
• 1/8 teaspoon salt
• dash black pepper
• 1 tablespoon butter
• 1 teaspoon of flour

1. In a small bowl combine eggs, milk (or water), flour, salt, and pepper. Beat until combined but not frothy with a fork. Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot.

2. Add butter to skillet. When butter has melted, add egg mixture to skillet; lower heat to medium, immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg mixture is set but shiny.

3. If desire, spoon filling across center. With a spatula lift and fold an edge of the omelet about a third of the way toward the center. Remove from heat, hold the opposite edge toward the center. Or you can fold omelet in half only if that will be easier for you.

Cheese omelet:

Prepare as above, except omit salt. in step 3, sprinkle 1/4 shredded cheddar, Swiss, Parmesan or Monterrey jack cheese across center of omelet for filling.

Mushroom omelet:

For filling, in the 8 inch skillet cook 1/3 cup sliced fresh mushroom in 1 teaspoon butter until tender. remove from skillet; keep warm. Prepare omelet as above, adding filling in step 3.

Fruit omelet:

Prepare as above. In step 3, spread 2 tablespoons dairy sour cream or plain yogurt across center for filling, fold in sides. Top with 1/4 cup halved strawberries, sliced, peeled, peaches, or blueberries. Sprinkle with 1 tablespoon of brown sugar.