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Plain Omelet With Onion

french, main course, fried, breakfast, summer

2 large eggs
1/2 teaspoon water
Salt
Black pepper
3 tablespoons chopped onions; sautéed
or 3 tablespoon. chopped scallions; uncooked
1 tablespoon clarified butter or oil

Mix together all ingredients except the butter. Put half of the butter in a skillet heated to medium, brown onions, remove, add remaining butter and the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautéed onions or uncooked scallions on the egg, roll the omelet with three folds as you turn it onto the plate. NOTES : Your basic Midwestern version of a French omelet with sautéed onion. An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, sautéed vegetables, fruit, sour cream or cream cheese. 0 0 0 0 4288 0 224

Contributor: Dee Bell

Yield: 1 serving

Preparation Time: 0:05

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