Classic Omelets

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  • 6 Eggland's Best® eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 3 tablespoons butter or margarine, divided
  • 3 tablespoons grated Parmesan cheese, divided (optional)


  • Bacon and Cheese: Use 1 slice cooked bacon, crumbled and 1 tablespoon grated Swiss cheese per omelet.
  • Seafood: Use 2 tablespoons minced cooked crab or shrimp per omelet.
  • Fine Herbs: Combine 2 tablespoons each of minced fresh parsley, tarragon and chives in a small bowl; add to egg mixture before making omelets.


Combine eggs, water, salt and TABASCO® Sauce in a mixing bowl. Beat until well blended, but not frothy.

Melt 1 tablespoon butter in an omelet pan over medium-high heat. Pour one third of egg mixture into pan and lower heat to medium. Stir egg mixture gently but continuously until it resembles small pieces of cooked egg surrounded by uncooked egg.

Stop stirring and continue cooking 30 to 60 seconds. When omelet is set but still shiny, sprinkle with 1 tablespoon of the Parmesan cheese, or with desired filling. Tip pan and roll omelet out onto a warm plate.

Repeat with remaining egg mixture, butter, and cheese for second and third omelets.

Makes 3 servings.

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