1. Beat the eggs with water until blended in a small bowl and season with salt and pepper.
2. Heat small, heavy skillet slowly until it is very hot. Add butter or margarine and swirl pan to coat entire surface. Do not allow butter to brown.
3. Pour egg mixture into skillet. As soon as eggs begin to set, start lifting the edge of egg mixture all the way around with a spatula until all the liquid has cooked and omelet has puffed.
4. To turn omelet out, tip pan, lift edge with a spatula; fold omelet over onto plate.