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Light Omelet

To the yolks of two eggs beaten light, add two tablespoonfuls of cream, milk or water, beat until well mixed, then fold in the whites of the eggs, seasoned to taste with salt and pepper. Grease the omelet pan with olive oil or clarified butter (clarify the butter before using in the pan, it keeps the eggs from sticking to the pan), heat it, pour in the omelet and cook for a minute, lifting the pan so as to relieve the bottom from too great heat, and turning it around on its sides. Then place in a moderate oven for about five minutes, or until the omelet is firm and lightly cooked to the center, which can be ascertained by running a knife into it. Fold and turn out on a hot platter.