Break the eggs into a mixing bowl and add a little water. Using a wire whisk or a fork, beat the eggs until they are just blended and only slightly frothy.
1. Melt butter in a nonstick fry pan over medium heat. Add the eggs. As they set, use a spatula to push the edges toward the center, tilting the pan so the uncooked egg flows underneath.
2. When all the egg has set to a custardlike consistency, arrange the filling across the center.
3. Shake and tilt the pan to loosen the omelette, making sure that it slides freely. If it sticks to the pan, use the spatula to loosen it.
4. Carefully begin to slide the omelette out of the pan onto a serving plate. When it is halfway out, turn your wrist to fold the omelette in half as it leaves the pan.
Brunch Entertaining, Janeen Sarlin, 1999, 0-7370-2010-5, Time-Life Books, Williams-Sonoma Lifestyles Series