Beat together the eggs, water, salt and pepper with a fork until combined but not frothy. In a 6 or 8 inch skillet with flared sides, heat the butter until it sizzles and browns slightly. Lift and tilt the pan to coat the sides. Add egg mixture; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow the uncooked portion to flow underneath. When eggs are set but still shiny, remove from heat. Fold omelet in half. (If making a filled omelet, spoon the filling across center. Fold 1/3 of omelet over filling. Overlap remaining 1/3 atop filling.) Slide omelet to edge of pan. Tilt skillet, then invert to roll omelet out onto a warm serving plate. Makes 1 serving.
MUSHROOM FRENCH OMELET: Prepare French Omelet as above, except cook 1/3 cup sliced fresh mushrooms in 1 tablespoon butter; use to fill omelet. Continue as directed.
CHEESE FRENCH OMELET: Prepare French Omelet as above, except sprinkle 1/4 cup cheddar, Swiss, Monterey Jack, Mozzarella, or American cheese in center of omelet. Continue as directed. If desired, top omelet with additional shredded cheese and snipped parsley.
VEGETABLE FRENCH OMELET: Prepare French Omelet as above, except cook 1/3 cup sliced green onion, asparagus, zucchini, celery, green pepper or bean sprouts in 1 tablespoon butter. Use to fill omelet. Continue as directed. Top with 1 tablespoon grated Parmesan cheese.
You may use any combination of fillings suggested.
