|Pepper white||1 Dash|
Combine eggs, salt, white pepper, and water; whisk egg mixture just until blended.
Heat a 6 or 8 inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water.
Add butter, and rotate pan to coat bottom.
Pour egg mixture into skillet.
As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
Fold omelet in half, and transfer to plate.