What you'll need:
1 nonstick 10-inch skillet
Mixing bowl
Rubber spatula
Canola oil spray
3 large eggs, brought to room temperature
3 teaspoons room temperature water
Pinch of salt
Pepper as needed
Optional garnishes: chopped parsley, chopped chives, grated cheddar or Gruyere
Directions: Crack all three eggs in a bowl, add water and a pinch of salt. Beat until blended well. Set aside. Spray skillet with canola oil. Place skillet on stove burner set to medium high heat until heated (check by adding a drop of water to see how fast it evaporates).Pour whisked eggs into pan and use spatula to stir around gently for a few seconds. Take one side of the spatula and slide part of the omelet over, leaning the skillet so the loose egg runs to that side. Do the same to the other side of the omelet. This will prevent any uncooked egg. Use the spatula to run alongside the edges of the pan to prevent omelet from sticking. Shake pan slightly to make sure omelet is not stuck to bottom. Remove from heat and use spatula to fold one-third of the omelet onto the other side. Do the same to other side. Slide onto serving platter, garnish with herbs and serve.
Perfect Three Egg Omelets Every Time
