-
1
Crack eggs into bowl; add water and whisk until yolks and whites are just combined but not foamy.
-
2
Season with salt and pepper; let rest 1 minute.
-
3
Heat 8-inch nonstick pan or well-seasoned carbon steel over medium heat; add half the butter and allow foam to subside.
-
4
Pour in egg mixture; immediately begin stirring gently with rubber spatula, pushing cooked edges toward center while tilting pan to allow uncooked egg to flow to edges.
-
5
When eggs are mostly set but still slightly wet on top (18–20 seconds), stop stirring; dot with remaining butter and sprinkle cheese if using.
-
6
Fold omelette in thirds using spatula; slide onto warm plate.
-
7
Serve immediately while center remains barely trembling.
