HOT AND SOUR OMELET

Instructions

1. 1

   according to package directions • Sweet and Sour sauce, warmed (optional) In small bowl, beat together eggs, water, and mustard until well blended.

2. 2

   In 10-inch non-stick omelet pan over medium-high heat, heat margarine until just hot enough to sizzle a drop of water.

3. 3

   Pour in egg mixture.

4. 4

   Mixture should set immediately at edges.

5. 5

   With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface.

6. 6

   Tilt the pan as necessary, keeping the bottom covered with egg.

7. 7

   When top is thickened and no visible liquid egg remains, fill one-half of the omelet with vegetables.

8. 8

   With pancake turner, fold omelet in half.

9. 9

   Invert to serve.

10. 10

    Spoon sauce over omelet, if desired.