1

In a small bowl combine eggs, water, salt, and pepper. Beat until combined, but not frothy, with a fork. Heat an 20cm nonstick skillet with flared sides over medium-high heat until skillet is hot.

2

Add butter to skillet. When butter has melted, add egg mixture to skillet; lower heat to medium. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.

3

If desired, spoon filling across the center. With a spatula lift and fold an edge of the omelet about a third of the way toward the center. Remove from the heat. Fold the opposite edge of omelet toward the center and transfer to a warm plate.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.