NOTHING COULD BE SIMPLER OR QUICKER TO PREPARE THAN AN OMELET; WITH JUST A FEW BASIC INGREDIENTS YOU CAN WHIP UP A DELICIOUS IMPROMPTU MEAL.  THE CLASSIC FRENCH OMELET IS PLAIN, BUT THE POSSIBILITIES FOR FLAVORINGS AND FILLINGS ARE ENDLESS. 

KEYS TO SUCCESS

• Use the right size pan.  To serve one, use 2 large eggs in a 6-1/4 inch omelet pan, or 3 eggs in the same pan for a more substantial meal.  Too large a pan gives a thin, dry omelet.  Too small, and the omelet will be leathery underneath and uncooked on top.
• Combine the eggs by gentle stirring; do not overbeat.  Vigorous beating adds air to the mixture and makes the omelet rubbery.
• Preheat the pan over high heat until very hot so that the omelet will cook fast, in the French style.
• An omelet is at its best when freshly made.  Once it is out of the pan, it quickly gets cold and the texture becomes rubbery.  Each one should be served and eaten right after cooking.

INGREDIENTS:  SERVES 1

2 LARGE EGGS

 1 TBSP. CHOPPED FRESH HERBS

 1 TBSP WATER

 SALT AND PEPPER

 PAT OF BUTTER

1. Crack the eggs into a bowl, then add the chopped fresh herbs, water, and salt and pepper.  Stir gently with a fork, just enough to break up the yolks and whites.
2. Heat an omelet pan over high heat for about 30 seconds, or until very hot.  Add the butter; it will quickly start to foam.  Tilt the pan so the butter coats the bottom. 
3. As soon as the butter has melted and stopped foaming--the sizzling sound will subside--pour in the egg and herb mixture.  Tilt the pan to spread egg over the bottom.
4. After about 10 seconds, use a wooden spatula to begin to pull the cooked egg from the edge toward the center, allowing the liquid egg to flow into the space.
5. Continue for about 1-1-1/4 minutes until the omelet holds together and there is not enough liquid to flow into the spaces.  At this stage it will still be runny on top.
6. Tilt the omelet pan to one side and use the spatula to fold about one third of the omelet over.  Jiggle the pan gently so that the omelet slides to the edge.
7. Bring a plate up to the pan.  Tip the pan more so the omelet rolls over and falls onto the plate.  The two edges should end up tucked neatly underneath.

VARIATIONS:

Cheddar Cheese:  omit the herbs, sprinkle the omelet with 1/4 cup grated Cheddar cheese at the end of step 5.

Watercress & Blue Cheese:  Omit the herbs.  Sprinkle 4 tbsp. chopped watercress and 1/4 cup