6 eggs
4 tablespoons of water
1/2 teaspoon of salt
2 tablespoons of butter
6 eggs
4 tablespoons of water
1/2 teaspoon of salt
2 tablespoons of butter
Beat the eggs with water using a fork
Add the salt
Place the butter in a hot skillet, let it foam but not brown
Add the eggs and reduce heat slightly
Stir the skillet quickly with a fork while agitating
The omelette will start to set soon, stop stirring for a few moments until the bottom is firm but not browned and the top is still creamy
Use a spatula to quickly release the edge of the omelette, tilt the skillet and fold the omelette in half
Allow it to slide carefully onto a heated plate, folding again as it slides
Bake for 3 portions
When making variations on this recipe use the amount of butter indicated in each recipe
