2 large eggs 1 teaspoon water Salt and pepper to taste 2 teaspoons butter Filling ingredients
Using a fork or whisk, beat together eggs, water, salt and pepper just until blended.
Heat an omelet pan over high heat. Melt butter, covering complete bottom of pan. Add eggs and stir two or three times in a circular motion with the back side of a fork. As omelet cooks, push a cooked portion of egg toward center of pan with the fork. Tilt pan to cover exposed surface with uncooked egg, then lower pan so it is in contact with burner once again. Continue this process until omelet is no longer runny, but is soft and moist.
Add filling in a strip perpendicular to handle of pan. Beginning at handle side of pan, and using a rubber spatula, flip first third of omelet over filling. With an underhand grip, roll pan over a plate so omelet folds itself over the last third to create the traditional omelet shape. Serve immediately.
For filling ingredients: Just about anything goes. Experiment with your favorite bacon, cheeses, sauteed onions and peppers, the sky’s the limit! Be careful not to over-fill or omelette will not fold easily.