The Brickyard Barn Inn's Omelets
(makes 2, scale as necessary)

This is a recipe that I did wrong for so long because I tried to make them too big. Small and thin is the secret. Now I do them quite often for my overnight guests. A simple omelet can create traditions.

Omelets:
   3 eggs, well beaten with 1 1/2 tablespoons milk
   Butter for pan

Fillings (have ready):
   Sliced or grated cheeses
   Diced peppers or tomatoes
   Sliced olives
   Grated vegetables
   Sliced or chopped deli meats or seafood
   Sliced mushrooms

Directions:
Preheat a 7-8 inch skillet (preferably non-stick) on one burner of the stove to medium high heat. Add 1 tablespoon butter to the pan; it should sizzle. Tilt pan to spread the butter around the bottom and up the sides of the pan. Pour a generous 1/3 cup (about) of the egg mixture into the pan. Using a rubber spatula, simultaneously tilt the pan to one side and lift the cooked eggs up so that the liquid egg can flow under the cooked egg and cook quickly; do this around the entire circumference of the egg/pan. When no more egg flows and the top is almost cooked but still moist, add the fillings that you choose to one side (half) of the omelet. Reduce heat to very low. Fold egg in half over the fillings. Allow to sit for a moment (or you may have to put back on a low heat to melt cheeses for instance). Tilt pan and allow omelet to slide out on plate. Serve immediately.

Note: If you need to do more than one or two at a time (as if for a group), preheat the oven to warm, then as you complete the omelets, slide them onto a sheet pan to keep warm in the oven. Serve all at once.

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