Recipe

• 2 large EGGS
• 2 Tbsp.water
• 1/8 tsp.salt
• Dash pepper
• 1 tsp.butter
• 1/3 cup filling, such as shredded cheese, finely chopped ham

Instructions

1. BEAT eggs, water, salt and pepper in small bowl until blended
2. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR egg mixture into pan. Mixture should set immediately at edges.
3. When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. SERVE immediately.