1 Tbsp butter
2-3 Tbsp filling, if desired
Heat butter in 7 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of the omelet and fold in both sides of omelet. Then roll over in pan, flipping over to expose rolled smooth shape. Slide omelet onto plate.
Makes 1 serving
Allergy Warning: Contains milk and eggs