Beat together eggs and water until blended. In a 10-inch omelet pan
heat butter until just hot enough to sizzle a drop of water. Pour in
egg mixture. Mixture should set immediately at edges. With an inverted
pancake turner, carefully push cooked portions at edges toward center
so uncooked portions can reach hot pan surface, tilting pan and moving
as necessary. Continue until the egg is set and will not flow.
Fill the omelet with 1/2 cup of desired mixture. With a pancake
turner, fold omelet in half. Invert onto plate and serve immediately.
