Beat eggs and water together until blended, adding salt and pepper to taste.
In a 26cm non stick pan, heat butter or margarine until it sizzles – but not burnt.
Pour in egg mixture.
With an inverted spatula, pull the cooked portions of egg from the perimeter of the pan to the centre so any uncooked egg can run into the cleared hot pan surface, tilting the pan and moving it as necessary to keep the egg shaped round on the bottom of the pan as you go. A bit like digging a hole, and then tipping the pan to fill it with the runny egg mixture. Do this until the egg is set and will not flow, but is still wet on top (should take about 20 seconds). Don’t cook it until it’s dry! The moist egg will finish cooking when the omelette is folded over.
Sprinkle all of the filling on the left side of the egg (left handed people fill the right side). Slide the spatula all the way under the unfilled side of the omelette up to the centre of it. Fold the unfilled side entirely over the filled side. Set aside spatula.
Holding the pan in your right hand and a plate in your left hand, invert the pan so the omelette falls upside down onto the plate (left handed people use opposite hands).
Garnish to serve.
The choice of fillings you can use is endless! Cheese, spinach, ham, tomato, mussels, cooked rice, left over pasta, tuna, sweetcorn and so on. The 40 second omelette is a great way of using what ever you have in the fridge!