Howard Helmer's Omelet

• 2 large eggs
• 2 tablespoons water, soda water or white wine
• 18 teaspoon sea salt
• Freshly ground pepper to taste
• 1 teaspoon olive oil or other vegetable oil
• 1/2 cup filling, grated cheese, for example; asparagus or any other vegetable; ham and cheese, or flaked salmon, cottage cheese and scallions (optional)

1. Break the eggs into a glass measuring cup.
2. Add the water, salt and pepper.
3. Beat together with a fork until combined.
4. Put the oil in a 10-inch pan with sloping sides, and set over medium-high heat.
5. Heat until the oil starts to sizzle, swirling it around the pan.
6. Pour in the egg mixture; it should set immediately at the edges.
7. With an inverted pancake turner, carefully push the cooked portions at the edges toward the center so that uncooked portions can reach the hot pan surface.
8. Tilt the pan, and move cooked portions as necessary.
9. When the top has thickened and very little liquid egg remains visible, spread filling, if desired, along one half.
10. With pancake turner, fold omelet in half or roll.
11. Invert onto a plate with a quick flip of the wrist, or slide from pan onto a plate.

eggs, water, salt, freshly ground pepper, olive oil, filling

Taken from cooking.nytimes.com/recipes/5317 (may not work)