For each omelet, break eggs into a small bowl and add salt, pepper, and water.
Beat with a fork just enough to mix yolks and whites.
In a 7 to 8-inch omelet pan (with a nonstick finish) over medium-high heat, melt 1 1/2 teaspoons of the butter and heat until foam begins to subside.
Pour in egg mixture all at once.
As edges begin to set (almost at once), lift with a spatula and shake or tilt pan to let uncooked egg flow underneath (Illustration 1).
When egg no longer flows freely, run a spatula around edge, fold omelet in half, (Illustration 2) and slide onto a warm serving plate.
Spread remaining 1 1/2 teaspoons butter over top of omelet.