Ingredients :
- 3 large eggs
- 1 tablespoon water
- 2 teaspoons minced fresh herbs such as parsley, tarragon, or chives, optional
- Salt and freshly ground black pepper
- 1 tablespoon butter
Directions :
- In a medium bowl, whisk together eggs, water, herbs if using, and salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- In a small non-stick skillet over medium-high heat, melt butter until foaming subsides and swirl to coat the entire inside surface of the pan. Pour in egg mixture and reduce heat to medium.
- With a rubber spatula, stir eggs until the bottom begins to set, about a minute (if adding any filling ingredients, do it here). Tilt skillet and flip eggs over themselves, using the spatula to help the folding, and fold either in half or in thirds.
- To remove the omelet, angle the skillet over a serving plate, then flip omelet onto the plate.
