French omelette

1. Break the eggs into a bowl, add the water and lightly beat with a fork. Do not season at this stage.
2. Heat an 18 cm heavy-based frying pan over a high heat and add butter. When the butter begins to sizzle, pour in the beaten egg.
3. Turn the heat down to medium and slit the bubbles that form with a spatula.
4. Lift the edges to allow the raw mixture to run under the coagulated portion.
Season the surface with salt, pepper and fresh herbs of your choice.
5. Place filling of your choice across half of the omelette (cheese, ham, steamed asparagus, sauteed mushrooms, spring onions, cream cheese and chives, olives and sundried tomatoes, are a couple of ideas).
6. Lift the side without filling and tilt the pan to assist in folding it over the filled side.
7. Place an inverted warmed plate over the pan and flip the two, allowing the omelette to land on the plate.
Garnish and serve immediately.