Blueberry Omelet

Directions

1. 1
   Mix eggs, water, salt, and pepper with fork.
2. 2
   Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.
3. 3
   Pour in egg mixture.
4. 4
   Mixture should set at edges at once.
5. 5
   With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
6. 6
   Tilt pan as necessary so uncooked eggs can flow.
7. 7
   Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
8. 8
   While top is still moist and creamy-looking, fill with warm blueberries.
9. 9
   With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.