Ingredients
Equipment
Method
Instructions
- In a mixing bowl, crack open the 4 large eggs. Add 1/4 cup of water and 1 teaspoon of salt. Using a whisk, beat the eggs vigorously until they are completely combined and frothy.
- Once your eggs are well whisked, gently fold in 1 tablespoon of all-purpose flour. Be careful not to overmix; you want to keep that airiness intact.
- Place your non-stick skillet over medium heat and add 2 tablespoons of butter. Allow the butter to melt and foam.
- Once the butter is bubbling but not browned, pour the egg mixture into the skillet. Allow it to cook undisturbed for a couple of minutes until the edges start to set.
- Using a spatula, gently lift the edges of the omelet and tilt the skillet to allow uncooked egg to flow to the edges. Repeat this process until the omelet is mostly set but still slightly runny on top.
- When the omelet is cooked to your liking, use the spatula to fold it in half. Let it cook for another minute, then slide the omelet onto a plate and serve!
Notes
- For a lower-calorie option, use egg whites instead of whole eggs.
- Replace butter with olive oil for a heart-healthy alternative.
- Pre-cook any vegetables you want to add to avoid sogginess.