Beat together eggs and water; season with salt and pepper.
Heat skillet over medium high heat. Melt butter in skillet.
Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the center. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste.
Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.
Pan is hot enough when a drop of water will roll around instead of bursting into steam immediately. The proper pan is important for successful omelette making. The right size pan for a 1, 2 or 3 egg omelette is about 8 inches (20 cm) in diameter at the base. It should be shallow with sloping sides to make it easier to slide the omelette onto the plate. Always prepare several individual omelettes, rather than one large one. You will find each will be lighter, fluffier and easier to handle. Multiply the recipe for as many servings as you need and use 1/2 cup (125 mL) of egg mixture for each 2 egg omelette and 3/4 cup (175 mL) for a 3 egg omelette.
In 2 tbsp (30 mL) melted butter, cook 1/4 cup (50 mL) finely chopped ham,2 tbsp ( 30 mL) chopped green pepper and 1 tbsp (15 mL) finely chopped onion until vegetables are tender but not browned. Pour in omelette mixture and cook as directed in Basic French Omelette recipe.
Replace water in Basic French Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup (125 mL) sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.
To the Basic French Omelette recipe, add 2 tbsp (30 mL) finely chopped fresh parsley, 1 tsp (5 mL) finely chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic. Cook as directed.