2 or 3 eggs
Up to 2 Tablespoons water (don’t use milk)
1 Tablespoon butter or 1 teaspoon oil
Any filling you may prefer – cheese, mushrooms, ham (nothing watery or with liquid in it)
Beat the eggs in the bowl with a whisk or fork together with the water until blended.
In a small to medium non-stick frying pan heat butter until just hot enough to sizzle but not burn, and pour in egg mixture.
Mixture should set immediately at edges
Use the Spatula to carefully push the set edges of the egg mixture towards the middle so that uncooked portions can reach hot pan surface. Tilt pan and move if necessary. Continue until the egg is set and doesn’t flow but isn’t set solidly.
Either use Spatula to fold omelette in half and slide onto plate, or
Fill the omelette with the desired filling, then fold in half and slide onto plate.
Eggspect a yummie omelette!