Use an 8-inch omelet pan with sloping sides; one that is kept exclusively for making omelets will give you the best results. Have fresh eggs at room temperature, beat them lightly with the water, salt, and pepper until just blended. Heat the butter in the omelet pan over rather high heat, tilting the pan to coat the entire surface. When the butter sputters, pour in the egg mixture and scramble quickly once to cook most of the egg. Cook over lowered heat, shaking the pan to keep the omelet loosened from the pan and rolling the pan to let the uncooked egg slip to the bottom. When just a filmy coating of the liquid egg rests on top, fold the outer edges toward the center. Slide the omelet to the edge of the pan and turn onto a warm plate.
An omelet can be made in less than 2 minutes and can he filled with all sorts of good things to make a wonderful light meal. Put the warmed filling in just before folding the omelet. A few sliced mushrooms cooked in butter, a little crumbled bacon, some sour cream, cottage cheese, grated Swiss or Parmesan cheese, together or alone. Chopped herbs, parsley, chives, and watercress, or whatever ones are available may be mixed with the egg before making the omelet. Small amounts of leftover vegetables, meat, or fish may be folded into the omelet.
Suggested fillings for lunch-time omelets are: cooked asparagus tips; puree of spinach with sour cream; diced chicken, chicken livers, or ham in cream; crabmeat, lobster, or fish, creamed.
An omelet filled with jam or jelly and dusted with powdered sugar makes a breakfast or supper dish which children love. Adults do, too. Omit the pepper and use only a bit of salt. Sour or whipped cream may be folded into these sweet omelets.
Garnish a filled omelet with a hint of its contents-a sprig of watercress, a lobster claw, three slices of mushroom, as the case may be.