Basic Perfect Omelette

Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and lean the pan to let any raw egg on top cover the bottom again. Shake the pan to prevent the eggs from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add your chosen filling (if you want one), lean the pan again to move the omelette and gently fold it in half. Slide it on to the plate.