40-Second Omelet

Directions

1. 1
   Beat together eggs and water until blended.
2. 2
   In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water.
3. 3
   Pour in egg mixture.
4. 4
   Mixture should set immediately at edges.
5. 5
   With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary.
6. 6
   Continue until the egg is set and will not flow.
7. 7
   Fill the omelet with 1/2 cup of desired mixture.
8. 8
   With a pancake turner, fold omelet in half.
9. 9
   Invert onto plate and serve immediately.