1. In a bowl combine eggs, water, salt, and pepper. Beat with a fork until combined but not frothy.
2. Heat an 8-inch nonstick skillet with flared sides over medium-high heat. Melt butter in skillet. Add egg mixture to skillet; reduce heat to medium. With a heatproof spatula, begin stirring gently but continuously until egg mixture turns into small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg is set and shiny.
3. Arrange filling on half of omelet. Lift edge over filling to fold omelet in half. (If making more than one omelet, keep warm while preparing additional omelets.) If desired, add toppers. Makes 1 omelet.
EGG WHITE OMELET Prepare as directed, except substitute 2 egg whites for one of the whole eggs.
