1. Beat Eggs

   Beat together the eggs, water, salt, herbs, and pepper with a fork until combined but not frothy.

2. Prepare Skillet

   In a 6- or 8-inch skillet with flared sides, heat the margarine or butter until it sizzles. Lift and tilt the pan to coat the sides.

3. Cook Eggs

   Add the egg mixture; cook over medium heat. As egg mixture sets, run a narrow spatula around the edge of the skillet, lifting the egg mixture to allow uncooked portion to flow underneath.

4. Finish and Serve

   When egg is set but still shiny, remove from heat. Fold omelet in half. Slide omelet from the skillet onto a warm plate. Makes 1 serving.

How to Reheat Leftover Omelets

If you just can't finish your omelet in one sitting, cool the leftovers to room temperature, and store well-wrapped or in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave, whether serving it as-is or stacked into a breakfast sandwich.

Omelet for One Recipe Variations

More details about our favorite variations are below, but the opportunities are truly endless when it comes to filling omelets. Go ahead, raid your fridge and you're sure to find an ingredient or two to incorporate into the dish:

• Veggie-filled omelet: Add sliced mushrooms, broccoli florets, and onions.
• Cheesy omelet: Fill with shredded Cheddar or Monterey Jack and cream cheese before folding. Top with additional cheese and fresh parsley.
• Elegant seafood omelet: Fill omelet with a mixture of chopped spinach and a crab-flavored fish stick, along with Swiss cheese before folding.
• Tomato-and-pastrami-filled omelet: Fill with chopped pastrami (or cooked turkey or ham) before folding. Top with chopped tomato.
• Other meat fillings: Diced ham, crispy bacon, cooked sausage, shredded chicken or turkey, smoked salmon, or sauteed shrimp can all add a meaty flavor and additional protein to the dish.
• Other veggie fillings: For additional color and flavor, fill your omelet with sauteed bell peppers, onions, spinach, tomatoes, zucchini, asparagus, or ripe avocado.
• Herbs: A sprinkle of parsley, chives, dill, or cilantro can all add pleasant flecks of color and an herbaceous flavor to the eggs.
• Cheeses: Fold in shredded Cheddar, Swiss, mozzarella, feta, goat cheese, and more.
• Toppings: When it comes to toppings, salsa, tzatziki, guacamole, olive tapenade, fresh herbs, sliced or pickled jalapeños, crumbled potato chips, everything bagel seasoning, roasted red peppers, and more can all add a nice final touch to the dish.

Cook 1/3 cup sliced fresh mushrooms, 1/4 cup broccoli florets, and 2 tablespoons chopped onion in 2 teaspoons margarine or butter until tender; keep warm. Prepare Omelet for One as directed above, except fill omelet with vegetable mixture before folding it in half.

Prepare Omelet for One as directed above, except fill omelet with 2 tablespoons shredded cheddar or Monterey Jack cheese and 1 ounce cream cheese, cut into 1/2-inch cubes, before folding it in half. Sprinkle with 2 tablespoons additional shredded cheese and snipped parsley.

Cook 1/2 cup chopped spinach and one 1-ounce crab-flavored fish stick, chopped (1/4 cup) in 2 teaspoons margarine or butter until fish is heated through; keep warm. Prepare Omelet for One as directed above, except fill omelet with spinach mixture and 1/4 cup shredded Swiss cheese before folding it in half.

Prepare Omelet for One as directed above, except fill omelet with 1/4 cup chopped pastrami, cooked turkey, or fully cooked ham before folding it in half. Top with 1/4 cup chopped tomato.