2 large eggs to 2 tablespoons water

Water produces a lighter, fluffier omelet than milk does, and it makes the eggs more fluid and speeds up cooking.

A 10 inch skillet works best. Preheat the pan over medium high heat, then add 1 tablespoon of butter. The pan should be so hot that the butter melts immediately.

The instant the egg mixture hits the skillet and begins to set at the edges, use a pancake turner to push the cooked egg to the center of the pan. Tilting the pan allows raw egg to fill any spaces.

The egg continues cooking after folding, so it should look moist. When the egg stops flowing add the filling on top of half of the omelet.

With your pancake turner fold the omelet in half and place up side down on a plate.

Fillings could include shredded Swiss cheese, crumbled bacon, and chopped green onion.

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