By Kim Galeaz, R.D.
Older toddlers can eat the omelet with a fork, while younger ones can eat small chunks with their fingers.
6 large eggs
6 tablespoons water
1 teaspoon canola oil
1/4 cup grated Monterey Jake cheese
1 1/2 ounces flaked smoked trout
1 tablespoon each chopped red and green bell pepper
1. To help prevent sticking, place the untracked eggs in a small bowl of hot tap water for 5 minutes and warm to room temperature. Remove the eggs from the water and beat in a medium bowl with the 6 tablespoons water.
2. Heat 1 teaspoon canola oil in 10-inch skillet and add the egg mixture. With a spatula, carefully lift cooked portion of eggs from pan, tilting pan so uncooked portions can cook.
3. When no liquid egg remains, place the cheese, trout, and peppers on one half of the omelet. Fold over other half of omelet; serve.
Makes 1 large omelette, enough to serve 4