The Perfect Omelet

3 eggs water--1 teaspoon per egg butter/margarine salt/pepper fillings - about 1/2 cup per omelet 1. Heat butter until it just begins to brown and sizzles. 2. Beat eggs with water and pour into pan all at once. 3. Slide pan back and forth, then as eggs begin to set, lift edges, so uncooked egg can flow into contact with pan surface. 4. Your omelet is done when the egg no longer runs freely - but the top still looks liquid and creamy. 5. Add filling at this time. 6. Fold, remove from pan and serve. ** omelets should NOT be brown when done **dont put too many eggs in pan Some interesting omelet fillings: cheese avocado mushrooms denver everything ham tomato green pepper sausage seafood onions