• 2 eggs
• 2 Tbs. water
• 1/8 tsp. salt (optional)
• Dash pepper (optional)
• 1 Tbs. butter, cooking oil or cooking spray

In small bowl, beat together eggs and water with salt and pepper until blended. In 7- to 10-inch omelet pan or skillet over medium-high heat, 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 to uncooked portion scan reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. (If your first attempt tears, you can pretend you started out to make scrambled eggs all along!)