1. |
Combine all ingredients except butter and sour cream in a bowl and beat with a wire whisk or mixer until smooth. |
2. |
Melt butter in a large non-stick omelet pan. |
3. |
Add content from bowl and cook over low flame until eggs begin to set. |
4. |
Loosen eggs from side with spatula. Tilt pan again to allow uncooked eggs to run to the sides. |
5. |
Carefully fold outer edges of omelet into the center to resemble a flat cone. If you want them to puff, turn off heat and put a lid on for about 1 minute. |
6. |
Slide out of pan and serve plain or garnish with the sour cream (optional). |
7. |
Source: adapted from Dr Atkins' New Diet Cookbook. |