Proper French Omelet

2 eggs
1 TBL water
1/4 tsp salt
Dash pepper
1 TBL butter

Beat together the eggs, water, salt and pepper with a fork until combined but not frothy. In a 6- or 8-inch skillet, heat the butter until it sizzles and browns slightly. Lift and tilt the pan to coat the sides. Add egg mixture; cook over medium heat. As eggs set, run a spatula around edge of the skillet, lifting the eggs to allow the uncooked portion to flow underneath. When eggs are set but still shiny, remove from heat. Fold omelet in half. Slide omelet to edge of pan. Tilt skillet, then invert to roll omelet out onto a warm serving plate. Serves 1