How to Make an Omelette (Omelet)

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Break the eggs into a bowl & beat with a fork, as soon as it’s well mixed, add the water and the seasoning (don’t make your omelette mixture & go and have a long telephone conversation, mix the eggs just before you’re going to cook them)
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Heat the pan to medium, add the butter and heat until just frothing and pour in the egg mixture in one go.
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Wait for 10 – 15 seconds before stirring it around slowly with the flat of your fork (or whatever you’re using that’s flat).
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Do this once or twice for the next 5 – 6 seconds and then lift up the edge of the omelette to let the rest of the raw egg run down onto the hot pan.
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Tilt the pan away from you & fold over the omelette to the far side.
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For the next bit, my mom said to change the way you hold the pan here so that the handle ran up the palm of my hand before taking a slightly warmed plate in the other hand & tipping the omelette on that.
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I don’t do that anymore, I just flip the plate on top of the pan, whip it around & hope for the best; somehow it always works out but I suggest each of you work out your own way or use my mom’s method.
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Fillings: you can really fill with anything you like: herbs, cheese, mushrooms, potatoes, bacon – whatever but it’s vital that the filling is warm & cooked because it’s not going to spend much time cooking in the egg mixture.
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The filling is spread across the omelette before folding it over and then sliding it off the pan.