Heat a nonstick skillet. Melt butter in the bottom of the pan.
½ tablespoon butter
In a small dish combine the eggs and water. Season to taste with salt and pepper.
2 egg, 2 teaspoon water, salt, black pepper
Pour the egg mixture into the hot pan, tilting to cover the entire pan. As the eggs begin to set, cover the pan and allow the eggs to steam cooked on top, about 2 to 3 minutes.
Cover half the omelet with preferred filling. Fold the blank half over the filled half.
fillings for omelets
Notes
Nutritional values are approximate and are based on 1 plain omelet without additional fillings. Refrigerate leftovers promptly and use within 4 days.