An omelet can be as delicious plain as filled with an almost endless array of cooked vegetables, cheeses, herbs, smoked meats, fish, and more. Look in your refrigerator and utilize leftovers such as grilled asparagus, cooked broccoli, or spinach. I always garnish the omelet with a sauce, salsa, or herb that complements the filling.

　　

Ingredients

Serves 1

　　

Basic Omelet

3 large eggs

　　Salt and freshly ground black pepper to taste

　　1 1/2 tablespoons unsalted butter

　　

Step 1

Heat an 8-inch nonstick omelet pan over medium heat.

　　

Step 2

Beat the eggs with the salt and pepper in a small bowl with a whisk or fork.

　　

Step 3

Place the butter in the pan and swirl it around in the pan to distribute evenly. When the butter has melted and the foam subsides, pour the eggs into the pan.

　　

Step 4

Let the eggs sit for a few seconds to begin cooking, then push the outer edges of the eggs toward the center of the pan with a spatula. As they cook, continue pushing the edges toward the center, allowing uncooked egg to flow to the outer edges of the pan.

　　

Step 5

When the eggs are still moist but no longer runny, place the desired filling on one side of the omelet.

　　

Step 6

Fold the omelet over the filling with a spatula. Slide the omelet onto a warm plate and serve immediately or keep warm while you make the remaining omelets. Garnish as desired.

　　

Nutrition Per Serving

Per serving: 340.0 calories

　　270.0 calories from fat

　　30.0g total fat

　　15.0g saturated fat

　　605.0mg cholesterol

　　190.0mg sodium

　　2.0g total carbs

　　0.0g dietary fiber

　　1.0g sugars

　　17.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Excerpted from The Foster's Market Cookbook by Sara Foster with Sarah Belk King Photographs by James Baigrie Copyright (c) 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie. Excerpted by permission of Random House, a division of Random House.Sara Foster is the founder and owner of Foster's Markets, two café takeout shops in Durham and Chapel Hill, North Carolina. She has worked as a chef for Martha Stewart's catering company, as well as for several well-known New York chefs and caterers. Sara has been featured in Martha Stewart Living, House Beautiful, Country Home, and Southern Living and appears regularly on Martha Stewart Living Television. She lives on a farm outside of Durham with her husband, Peter Sellers.Sarah Belk King is a contributing editor for Bon Appétit magazine and a freelance writer. Her articles have appeared in Wine Spectator, Country Home, House Beautiful, Diversions, The New York Times Magazine, and other national publications. She is the author of Around the Southern Table and The Hungry Traveler: France.