Categories: Eggs 
      Yield: 1 servings 
  
      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.