I made this omelet, my first!!, this morning. I filled it in step 3 with some chopped ham steak (already cooked) and spinach. I warmed the ham and spinach in the skillet before cooking and put them aside to add back in for step 3. Next time, I will add cheese (Cheddar or Feta). Also, I tried to make two different omelets in 1 skillet. This made folding it a bit hard and they didn’t come out nice and round since I used a spatula to separate the eggs while cooking in step 2. Next time, I’ll just make one large omelet by doubling the recipe and slice it in half after complete. Here are my omelets in the pan and then the finished creation…next time it will hopefully be prettier! +Better Homes and Gardens

©EverydayCookingAdventures 2012

French Omelet with Ham ©EverydayCookingAdventures 2012

French Omelet

From: Better Homes & Gardens Magazine
Makes: 1 omelet
Start to Finish: 10 mins

ingredients

• 2 eggs
• 2 tablespoons water
• 1/8 teaspoon salt
• dash ground black pepper
• 1 tablespoon butter

directions
1. In a small bowl combine eggs, water, 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 the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.

3. If desired, spoon filling across the center. With a spatula lift and fold an edge of the omelet about a third of the way toward the center. Remove from the heat. Fold the opposite edge of omelet toward the center and transfer to a warm plate.