|Eggs||3 (At Room Temperature)|
|Peanut oil||1⁄2 Tablespoon|
Heat the pan on medium high.
Whip the eggs with a table fork in a small bowl.
Add the water, and whip again.
Place the oil and butter in the pan at the same time.
When the butter stops foaming, whip the eggs a couple of times, and pour them into pan.
When the omelet begins to set, you may have to lift the edge with a wooden spatula and allow the wet portion of the mixture to run under the omelet.
Add salt and pepper if you wish.
Slide the omelet onto a plate, and holding the handle backhand, fold the omelet over in half, using the pan.
Garnish with parsley or some of the filling and serve hot.