|Mixed herbs||1 Dash|
|Butter||1 Tablespoon (or margarine)|
With a fork, beat eggs, water, salt, pepper, and mixed herbs together till mixture is blended, but not frothy.
Heat an 8 inch skillet; add the butter or margarine it should sizzle and brown lightly.
Tilt pan to grease sides.
Pour in egg mixture, leaving heat moderately high.
With fork tines up and parallel to skillet, rapidly stir through top of uncooked egg.
Keep omelet an even depth.
As you stir the uncooked egg back and forth out to edges, cooked bits will come to center.
Shake pan continuously to keep omelet sliding.
The omelet should cook in 2 to 3 minutes.
When egg is set but still shiny, remove skillet from heat.
Fill center with sauteed mushrooms, if desired.
Fold sides of omelet over filling; tilt pan and roll omelet onto warm serving plate.
Calories 161 Calories from Fat 121
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 6.2 g30.9%
Trans Fat 0 g
Cholesterol 333.3 mg111.1%
Sodium 349.5 mg14.6%
Total Carbohydrates 0.6 g0.2%
Dietary Fiber 0.01 g0.03%
Sugars 0.6 g
Protein 10 g19%
Vitamin A 11.1% Vitamin C 0.02%
Calcium 4.2% Iron 7.7%
*Based on a 2000 Calorie diet