2 tablespoon water
⅛ teaspoon salt
1 teaspoon butter
⅓ cup filling, such as shredded cheese or ham
Beat eggs, water, salt and pepper in a small bowl until blended.
Heat butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt the pan to coat the bottom. Pour in the egg mixture. The mixture should set immediately at the edges.
Gently push cooked portions from edges toward the center with an inverted turner so that the uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving cooked portions as needed.
When the top surface of the eggs is thickened and no visible liquid egg remains, place filling on one side of the omelet. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto a plate. Serve immediately.
Prepare the filling first. Omelets cook quickly, and any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet.