The perfect omelette

Heat a little butter in a frying pan, until it
isn’t foaming anymore.
Whisk the eggs and seasoning together very well,
add the water and whisk again quickly.
Pour the eggs immediately into the melted butter in
the frying pan.
Swirl the pan around to spread the egg mixture to
all the edges. Allow the edges to set.
Cover with a lid to cook the top off the omelette
as well, checking often.
When the top of the omelette is done to your liking,
spoon over your filling.
Slide your spatula under one side of your omelette,
flip that half over the filling and gently drag/slide your omelette onto your
waiting plate.
Garnish and serve immediately.

Filling ideas:

Tomato
and onions, fried in butter, with seasoning, herbs and a little bit of
sugar.
Add
chopped parsley to the omelette mix before cooking, then sprinkle grated
cheese over the centre before folding.
Fry bacon
and mushrooms in a little butter.
Add some
onion to the bacon and mushroom.
Fried
bacon and slices of avo.
Savoury
mince.
Feta
cheese or grated parmesan cheese.
Finely
chopped left-over braai meat, fried with a little bit of onion in butter

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