2 eggs
2 tablespoons water
1 teaspoon butter, margarine or cooking oil
Salt and pepper to taste, optional

Filling Suggestions:
Green or red peppers
Onion
Cheese
Mushrooms
Meats
Vegetables
Seafood
Fruit

Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-stick omelet pan over medium to high heat, heat the butter or cooking oil 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, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.

When the top is thickened and no visible liquid egg remains, fill one half of the omelet with 1/2 cup or more of desired filling. (Put the filling on the left side if you're right handed and the right side if you're a lefty!) With the pancake turner, fold the omelet in half. (Do you care if it tears?? NO! It's going to go onto a plate with the bottom side up and that side looks terrific!)

Invert to serve simply turn the pan upside down over the plate and the omelet will land with its prettiest side up. Add some salsa if desired.

Make it Mexican: Heat the skillet over medium heat until just hot enough to sizzle a drop of water. Put a 10-inch flour tortilla into the hot pan for five seconds on each side to make it flexible. Place the tortilla on a serving plate. Prepare an omelet following above directions above just to the point of filling. Sprinkle the fillings evenly all over the top. Do not fold. Slide the omelet from the pan onto the tortilla and roll it up. Let it set for 10 seconds, and then slice it in half diagonally. Serve with Salsa, sour cream and/or guacamole.