WHISK 2 large eggs, 2 Tbsp water and salt and pepper in a small bowl until well blended and slightly foamy.

MELT 1 tsp butter in a 7-10 in. non-stick fry pan on medium-high, tilting pan so melted butter coats bottom evenly.

ADD in egg mixture, which should set immediately around edges.

PUSH cooked edges toward centre with an inverted spatula so uncooked portions come in contact with hot pan. Tilt pan and continue to move uncooked egg mixture to bottom of pan.

TOP with your favourite sweet or savoury filling when omelette is thickened and no visible liquid remains. Run spatula under edge of omelette, then give pan a jerk to loosen from bottom. Use spatula to fold in half or roll, then serve.