2 tbsp water
salt and pepper to taste
1 tbsp butter, margarine or oil
Onions, peppers, mushrooms, ham, tomatoes, cheese, etc.
Beat together eggs, water, salt and pepper. In 10inch non-stick skillet, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. With an inverted pancake turner, push cooked portion from the edges of the pan toward the center so the uncooked portion can spill onto the hot pan surface. Tilt the pan as necessary, keeping the bottom covered with egg.
When it is thickened and no visible liquid egg remains, fill one half of omelet with
1/2 cup of desired filling. With pancake turner fold omelet in half.
Invert to serve. Simply turn the pan upside down over the plate and the omelet will land with the prettiest side up. Or… just slide onto plate.