Beat together eggs, water, salt, and pepper.
Melt butter in an omelette pan or skillet until very hot but not brown or smoking.
Pour in egg mixture and cook over a medium heat, lifting the edges with a spatula to allow the liquid to run underneath.
When omelette is golden brown on the bottom but still creamy on top, fold one half over the other and slide onto a warm platter.
May be served with Mushrooms in Cream or Creole Sauce.
Spoon sauce around the omelette and garnish with watercress.
Serving size: Complete recipe
Calories 358 Calories from Fat 303
% Daily Value*
Total Fat 34 g52.7%
Saturated Fat 18.5 g92.5%
Trans Fat 0 g
Cholesterol 487.5 mg162.5%
Sodium 1115 mg46.5%
Total Carbohydrates 0.82 g0.27%
Dietary Fiber 0.01 g0.04%
Sugars 0.8 g
Protein 13 g25.7%
Vitamin A 24.7% Vitamin C
Calcium 6.1% Iron 10.2%
*Based on a 2000 Calorie diet