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| breakfast | |||||
| Ingredients: | |||||
| 8 | large eggs | ||||
| 1/4 cup | water | ||||
| 1/4 tsp | salt | ||||
| 1/8 tsp | pepper | ||||
| 4 tsp | unsalted butter | ||||
| 4 ounces | grated cheddar cheese | ||||
| Directions: | |||||
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Directions:
1. Whisk eggs, water, salt and pepper in a medium bowl. 2. Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes. Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese. |
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