Recipes

In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. In bowl and using fork, beat together 2 of the eggs, 1 tbsp (15 mL) of the water and pinch each of the salt and pepper; pour into skillet. Cook until eggs are almost set, gently lifting edge with spatula to allow uncooked eggs to flow underneath, about 3 minutes.

Filling: Sprinkle half of the omelette with 1/4 cup (50 mL) of the filling; fold uncovered half over top and cook for 2 minutes. Slide onto plate. Repeat with remaining ingredients to make 4 omelettes.

Variations
Golden Fold-Over Omelettes
Filling: Instead of ham, green pepper and green onions, use 1 cup (250 mL) Shredded Swiss Cheese.

Spinach and Smoked Sausage Omelettes
Filling: Instead of ham, green pepper and green onions, use 1-1/3 cups (325 mL) lightly packed shredded fresh baby spinach; 1/2 cup (125 mL) diced smoked sausage; and 2 cloves garlic, minced.

Tomato and Goat Cheese Omelettes
Filling: Instead of ham, green pepper and green onions, use 1 cup (250 mL) diced plum tomatoes; 1/3 cup (75 mL) soft goat cheese; and 2 green onions, thinly sliced.

Egg White Omelettes
Omit eggs and water. Use 12 egg whites.
Filling: Instead of ham, green pepper and green onions, use 1 cup (250 mL) shredded light cheese, such as Danbo or Havarti, and 2 tbsp (25 mL) finely chopped fresh herbs (such as parsley, chives, oregano or basil).

For each omelette, use 3 egg whites and cook as directed.