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INGREDIENTS

1 lg Egg,at room temperature
2 ts Cold water
Salt and black pepper
1 ts Butter,margarine or bacon
Pinch of salt
Fat

Servings

INSTRUCTIONS

Place a 10" non stick skillet containing the bacon fat over medium heat until the fat is sizzling hot,but not browned. Meanwhile,separate the egg.Place the white on a sturdy dinner plate and the yolk in a small bowl.Beat the egg white with a pinch of salt on the plate,using a flat wire whisk,until soft peaks form. Add cold water to the egg yolk in the bowl.Beat it vigorously with a fork.Pour the beaten egg yolk over the beaten egg whites on the plate and fold the two together,using the whisk.Pour the egg mixture into the heated skillet containing the sizzling fat. Cook the egg in one piece over medium heat,tilting the pan or lifting the edges of the egg to allow the uncooked egg to spread over the pan. Do not over cook and turn the heat down,if the skillet is holding too much heat.Turn the egg once with a spatula.Season to taste with salt and black pepper.The omelet cooks very quickly, in a minute or so.Serve at once to one person. To make an egg sandwich,place the one egg omelet between two slices of homemade bread with or without butter,toasted or not toasted. For a luncheon sandwich,add a leaf of lettuce,along with a bit of chopped green onion,a few chopped raw or lightly sauteed mushrooms,sprinkling of lemon pepper and some alfalfa sprouts. Makes a perfect meatless sandwich.

NOTES

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One-Egg Omelet

1 lg Egg,at room temperature 
2 ts Cold water 
  Salt and black pepper 
1 ts Butter,margarine or bacon 
  Pinch of salt 
  Fat

Place a 10" non stick skillet containing the bacon fat over medium heat  until the fat is sizzling hot,but not browned. Meanwhile,separate the  egg.Place the white on a sturdy dinner plate and the yolk in a small  bowl.Beat the egg white with a pinch of salt on the plate,using a flat wire  whisk,until soft peaks form. Add cold water to the egg yolk in the  bowl.Beat it vigorously with a fork.Pour the beaten egg yolk over the  beaten egg whites on the plate and fold the two together,using the  whisk.Pour the egg mixture into the heated skillet containing the sizzling  fat. Cook the egg in one piece over medium heat,tilting the pan or lifting  the edges of the egg to allow the uncooked egg to spread over the pan. Do  not over cook and turn the heat down,if the skillet is holding too much  heat.Turn the egg once with a spatula.Season to taste with salt and black  pepper.The omelet cooks very quickly, in a minute or so.Serve at once to  one person. To make an egg sandwich,place the one egg omelet between two  slices of homemade bread with or without butter,toasted or not toasted. For  a luncheon sandwich,add a leaf of lettuce,along with a bit of chopped green  onion,a few chopped raw or lightly sauteed mushrooms,sprinkling of lemon  pepper and some alfalfa sprouts. Makes a perfect meatless sandwich.

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Nutrition

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Serving Size: 1 Serving (208g)
Recipe Makes: 1 Servings

Calories: 1849
Calories from Fat: 1845 (100%)

Amt Per Serving		% DV

	Total Fat 205g	273 %
	Saturated Fat 80.4g	402 %
	Monounsaturated Fat 92.5g
	Polyunsanturated Fat 23g
Cholesterol 194.8mg		60 %
Sodium 310.1mg		11 %
Potassium 0.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1849

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