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1. In a small bowl combine eggs, the water, salt, and pepper. Using a fork, beat until combined, but not frothy. Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot.
2. Melt butter in skillet. Add egg mixture to skillet; reduce heat to medium. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set and shiny.
3. With a spatula, lift and fold an edge of the omelet about a third of the way toward the center. Fold the opposite omelet edge toward the center; transfer to a warm plate. If making more than one omelet, cover each with foil to keep it warm while preparing more.