Basic French Omelette

Heat oil over high heat in a skillet with a rounded bottom and sloping sides.

In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet.

Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan.

When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (see note).

Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.

For Basic French Omelet For Sausage And Pepper Filling: Heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan.

Add peppers and onions to pan and cook until tender. Then add cooked sausage, oregano and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.

For Potato And Bacon Filling: Cook bacon in a large skillet. Then, drain on paper towel and crumble.

Heat skillet again and add oil. Add potatoes, onions and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm.

Spoon filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding.

For Vegetable Filling: Cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender.

In a mixing bowl, combine Worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.