Omelet For One

For more servings this recipe increases easily. Recipe source: local newspaper

Melt one tablespoon of the butter in a medium skillet over medium heat.

Add onion and cook until soft.

Add mushroom and cook another 2 minutes.

Add bell pepper and cook another 2 minutes.

Remove from heat and stir in parsley.

Remove vegetables from skillet and set aside.

Beat eggs with 1 tablespoon water and salt and pepper.

Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet.

Pour in the eggs.

Cook until edges begin to set- watch because it cooks fast.

With a silicone spatula , stir mixture gently in a circular motion until thickened.

Push back egg that has set so uncooked egg can run underneath.

After about 20-30 seconds the top will be still wet but not runny and the omlet will be done.

Remove skillet from heat.

With a silicone spatula fold the lower third of the omlet to the center and then the far edge towards the center.

Make a shallow slit the length of the omlet and spoon the vegetables onto it.

Serve immediately.

butter, onions, mushroom, red bell pepper, parsley, salt and pepper, eggs