Break the eggs into a bowl & beat with a fork, as soon as it’s well mixed, add the water and the seasoning (don’t make your omelette mixture & go and have a long telephone conversation, mix the eggs just before you’re going to cook them)
Heat the pan to medium, add the butter and heat until just frothing and pour in the egg mixture in one go.
Wait for 10 – 15 seconds before stirring it around slowly with the flat of your fork (or whatever you’re using that’s flat).
Do this once or twice for the next 5 – 6 seconds and then lift up the edge of the omelette to let the rest of the raw egg run down onto the hot pan.
Tilt the pan away from you & fold over the omelette to the far side.
For the next bit, my mom said to change the way you hold the pan here so that the handle ran up the palm of my hand before taking a slightly warmed plate in the other hand & tipping the omelette on that.
I don’t do that anymore, I just flip the plate on top of the pan, whip it around & hope for the best; somehow it always works out but I suggest each of you work out your own way or use my mom’s method.
Fillings: you can really fill with anything you like: herbs, cheese, mushrooms, potatoes, bacon – whatever but it’s vital that the filling is warm & cooked because it’s not going to spend much time cooking in the egg mixture.
The filling is spread across the omelette before folding it over and then sliding it off the pan.