Omelets
Yield
2 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 4 | tablespoons |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 6E+1 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
butter
or margarine |
|
Directions
In a medium-sized bowl combine eggs, milk, salt and pepper, blend.
Melt butter in a 10-inch, heat-resistant, non-metallic pie pan in microwave.
Rotate pan so it is completely coated with butter.
Pour egg mixture into pie pan and cover tightly with plastic Heat in Microwave Oven 1½ minutes. With a rubber spatula or fork, move cooked eggs toward center. Heat, covered with plastic wrap, in Microwave Oven 1¼ minutes. Let stand, covered, at least 1½ minutes. Loosen egg from pie pan with a rubber spatula. Fold omelet in half and place on a heat-resistant, non-metallic serving platter. If omelet is not cooked enough, return omelet to Microwave Oven for an additional 30 seconds to 1 minute.
