Soufflé omelettes

Separate eggs.
Beat yolks with water in one bowl.
In a second bowl, whisk egg whites for a few seconds with a clean, dry whisk. Add a pinch of cream of tartar (to help whites retain their shape a little longer) and continue whisking until soft peaks form.
Meanwhile, heat butter. Fold egg yolks into whisked whites with a metal spoon. When butter is hot and foamy, add eggs. Allow mixture to set.
Sprinkle with salt and milled black pepper then, using either a spatula or a palette knife, fold one half of the omelette over the other.
Cook a few seconds longer and slide onto a heated plate.
These omelettes are excellent served with a little fresh tomato sauce or a creamy white mushroom sauce.