HOW2 Make An Omelet (or if all fails, HOW2 make scrambeled eggs):

Detail:

• 2 eggs
• butter or EVOO (olive oil)
• 2 tablespoons whole milk or water (optional)
• Seasoning: Worcestershire sauce, salt and ground pepper, to taste. (optional 1 dash seasoning (Cajun or Creole)
• sautéed onions
• cheese

Always make an omelet in a nonstick pan. 2-egg omelet =8-inch omelet pan, 3-egg omelet=10-inch pan. But any nonstick sauté pan will do as long as it's round with sloped sides and between 6 inches and 10 inches in diameter.

1. Add the milk & seasoning to the eggs and whisk like crazy or throw in a blender. Whatever device you use, you're trying to beat as much air as possible into the eggs.
2. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
3. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
4. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
5. Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
6. If you're adding any other ingredients, now's the time to do it. (See below.) Spoon your filling across the center of the egg in straight line.
7. Lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown. The omelet will continue to cook after you remove it from the heat.

Possible fillings: mushrooms, diced onions, peppers, ham, or crumbled bacon and your imagination..