3 ea EGGS
1/4 ts SALT
1 x DASH PEPPER
1 tb WATER
1 tb BUTTER
1 tb PEANUT OIL
4 oz ITALIAN SAUSAGE (COOKED)
BREAK EGGS INTO A SMALL BOWL. ADD WATER AND BEAT TILL YOLKS AND WHITES ARE JUST MIXED. IN AN OMELET PAN (NON STICK SURFACE PREFERRED) MELT BUTTER AND PEANUT OIL OVER MEDIUM HIGH HEAT. WHEN BUTTER ALMOST STOPS BUBBLING POUR EGGS ALL AT ONCE INTO PAN. WITH A SPATULA PULL EGG FROM EDGES WHEN EGG STARTS TO SET. TILT PAN TO LET EGG RUN UNDER- NEATH EDGES. COOK TILL DESIRED HARDNESS. (OMELETS SHOULD NOT BE COOKED TILL TOTALLY HARD). WHEN READY REMOVE FROM HEAT AND SPRINKLE PRECOOKED SAUSAGE OVER HALF THE OMELET. TILT PAN AND SLIDE EGG SLOWLY ONTO PLATE. WHEN HALF WAY ON PLATE PULL PAN BACK OVER EGG TO FOLD IN HALF. NOTE: YOU CAN ADD CRISP CRUMBLED BACON OR CHEESE TO OMELET FOR ADDED