MOM'S HEAVY OMELET

SERVES 1 or 2

My mother's family usually made omelets this way. I don't know if it is a common PA Dutch recipe, but it certainly is typical of their cooking. It's very good and a nice change of pace from the fluffy omelet as the flour adds some substance and flavor. Actually, it is a cross between an omelet and a crepe. Believe it or not, the finished product is topped with ketchup (my favorite) or apple butter. Try it some time. I think one egg per person is plenty, but some people could eat 2. For a special treat, see the recipe for Strawberries and Sour Cream Omelet.

INGREDIENTS

2 large or extra large eggs

1/4 cup water

3 to 4 tablespoons all-purpose flour, depending on desired texture

Butter

Salt and pepper to taste

Ketchup or apple butter (optional garnish)

In a small bowl, mix together the eggs and water. Add the flour and mix very well with whisk. Heat a 10-inch skillet over medium-high heat. Add just enough butter to coat bottom. When butter starts to sizzle, pour in the egg mixture. As eggs start to set on bottom, use a spatula and gently push to the center to allow the uncooked eggs to get to the bottom. Do not break apart. Cook until bottom is lightly browned and top is almost set. Add salt and pepper to taste. Flip the omelet. Continute to cook until done and bottom is lightly browned. To serve, top with the ketchup or apple butter.

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