Omelettes are versatile breakfast fare. Master the basic version and then experiment with the fillings of your choice.
- Crack the eggs into a jug. Add the water and use a fork to whisk until well combined (the water will give the omelette a lighter, fluffier texture). Season with salt and pepper (it's best to season at this stage so the seasoning is evenly distributed throughout the omelette. White pepper is used because it will not be visible in the finished omelette. Black pepper can also be used, but the omelette will have little black flecks throughout).
- Melt the butter in a medium non-stick frying pan over medium-high heat until foaming. (It's important to have the butter hot and foaming before adding the eggs, but be careful that the butter doesn't start to smoke or burn.) Pour in the egg mixture, tilting the pan slightly to cover the base.
- As the omelette sets, use a heatproof plastic spatula or flat-bottomed wooden spoon to gently lift and stir so any uncooked egg runs underneath to cook. Cook for 1-2 minutes or until the base of the omelette is set and light golden, and the top is still slightly fluid. (It's better to have a slightly liquid top as when the omelette is folded over for serving, the heat will continue to cook the inside. If the top is cooked until it is dry, the omelette may overcook and have a sulphurous taste.)
- Use a heatproof plastic spatula or fork to fold the edge of the omelette closest to you towards the centre, then fold over the other edge. Tilt the pan away from you, close to a warmed serving plate, and quickly flip the omelette onto the plate. Serve immediately with hot buttered toast.
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