1 ts Butter,margarine or bacon
Fat
1 lg Egg,at room temperature
Pinch of salt
2 ts Cold water
Salt and black pepper

Place a 10″ non stick skillet containing the bacon fat over medium heat
until the fat is sizzling hot,but not browned. Meanwhile,separate the
egg.Place the white on a sturdy dinner plate and the yolk in a small
bowl.Beat the egg white with a pinch of salt on the plate,using a flat wire
whisk,until soft peaks form. Add cold water to the egg yolk in the
bowl.Beat it vigorously with a fork.Pour the beaten egg yolk over the
beaten egg whites on the plate and fold the two together,using the
whisk.Pour the egg mixture into the heated skillet containing the sizzling
fat. Cook the egg in one piece over medium heat,tilting the pan or lifting
the edges of the egg to allow the uncooked egg to spread over the pan. Do
not over cook and turn the heat down,if the skillet is holding too much
heat.Turn the egg once with a spatula.Season to taste with salt and black
pepper.The omelet cooks very quickly, in a minute or so.Serve at once to
one person. To make an egg sandwich,place the one egg omelet between two
slices of homemade bread with or without butter,toasted or not toasted. For
a luncheon sandwich,add a leaf of lettuce,along with a bit of chopped green
onion,a few chopped raw or lightly sauteed mushrooms,sprinkling of lemon
pepper and some alfalfa sprouts. Makes a perfect meatless sandwich.