Ingredients
1 tablespoon butter1 tablespoon canola oil8 large eggs2 tablespoons water4 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes
Preparation
In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.
