Break eggs into medium bowl. Add water, salt and pepper and beat gently until just combined, do not overbeat.
Preheat skillet over medium heat, add half of butter, tilting pan to coat sides. Once butter foams, pour in half of egg mixture, tilting pan to distribute evenly.
As eggs are setting, carefully lift edges with soft spatula, letting uncooked egg run in underneath, rotating pan as you go to lift all sides. Cook just just set with lightly golden bottom and moist middle.
Spoon half of filling covering just one side of omelette, then use spatula to carefully fold other side over filling.
Slide onto a warm plate and serve immdeiately.
Repeat with remaing egg mixture and filling.
Serving
Suggestions
Pair with green salad and a glass of Sauvignon Blanc for dinner
Originally Submitted
3/6/2011
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