Beat together eggs, water, salt, and pepper until blended. In 7 to 10 inch omelet pan or skillet, heat butter over medium high heat until it is hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan as necessary. While top is still moist and creamy looking, fill if desired. It's better to fill omelet when it's slightly underdone. Heat retained in eggs completes the cooking. With pancake turner, fold omelet in half or roll. 

 

Invert onto a plate with a quick flip of the wrist or slide from pan onto plate. Note: multiply the recipe by as many servings as you need and use 1/2 cup of the egg mixture for each omelet. For a sweet dessert omelet, substitute a pinch of sugar for salt and pepper.