SUGAR SNAP OMELET

To prepare a SUGAR SNAP OMELET, you need your omelet pan, the ingredients, and somebody sitting alongside to eat the omelet just freshly made. English muffins are a good accompaniment for this recipe to feed two.

6 to 8 fresh or unthawed frozen, strung Sugar Snaps
4 teaspoons margarine or butter
4 eggs
¼ cup milk or cream
½ teaspoon salt
1/8 teaspoon paprika

In omelet pan, melt margarine or butter, add strung Sugar Snaps which have been cut in half crosswise if desired, and cook for no more than 2 minutes. Remove cooked Sugar Snaps to side dish and make the omelet in same pan. To do so, beat together the eggs, milk or cream, salt and paprika. Add the egg mixture to the hot omelet pan and cook over low heat. Lift the edges with a pancake turner, tilting the pan allowing the uncooked egg mixture to run to the bottom. When egg is mostly cooked, leaving top moist, arrange cooked Sugar Snaps in center. Fold omelet over and serve it hot.