- Mix the eggs, water and herbs in a bowl and beat with a fork.
- Melt the butter in a small teflon skillet.
- When hot, pour the egg-herb mixture into the center of the skillet and cook over medium low.
- Heat, stirring the eggs with a fork, so the runny part flows between the set curds.
- Continue until eggs are about halfway set. Add salt and pepper to taste.
- Without additional stirring, allow omelet to cook. When the eggs are mostly set, the omelet is ready.
- Using a fork or spatula, fold in half in the pan. Invert onto a plate and serve.
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