Break eggs into a bowl; add water, salt, and pepper.
Beat vigorously with a fork or a wire whip for about 30 seconds.
In an omelet pan, heat butter on medium-high heat until it bubbles, browns ever so slightly, and gives off a rich, nutlike odor.
Pour beaten eggs all at once into heated pan.
They should begin to set and turn opaque around the edges almost immediately.
Slide pan rapidly back and forth on the burner, keeping omelet in motion and free from the bottom of the pan to avoid browning and sticking.
As soon as bottom of the omelet begins to set, slip a thin spatula under the edges and let the uncooked eggs flow into the center of the pan.
Serve hot when done.