2 tablespoons milk
1 tablespoon butter, or 1 teaspoon oil
Yield: 2 Servings
1. Beat together eggs and milk until blended.
2. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water.
3. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
4. Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.
Fill with tomatos, green peppers, mushrooms, ham, cheese, or other fresh foods you have around the house.
The Fund for the City of New York is grateful to the Altman Foundation for its generous support of this program.
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