Ingredients

2 eggs
1 tablesoon cold water
Salt and pepper (optional)
Butter or oil or nonstick cooking spray
Fillings: Shredded cheese, sliced mushrooms, onions, ham, salami, cooked and crumbled bacon, diced tomato.
Sweet fillings: Sliced strawberries, kiwi, bananas, shredded coconut, chopped nuts, sour cream, brown sugar.

Directions

Cut up fillings of your choice on a cutting board. Set aside.

Break eggs into small bowl and add water. Salt and pepper also may be added, if desired. Mix well with mixing spoon.

Place skillet over medium-high heat. Cover bottom and sides of skillet with butter or oil. Or coat inside of skillet with non-stick cooking spray.

Add egg mixture to skillet. As omelette cooks, use spatula to lift edges of cooked egg. Tilt skillet so that uncooked portion runs underneath the sides. Continue lifting and tilting until top side is no longer runny.

Spread fillings onto one half of egg mixture and turn heat to low. Cover and let eggs cook another minute.

Remove lid. Loosen half of the omelette and fold it over the other half. Remove skillet from stove and slide omelette onto a plate. From "Peas and Honey: Recipes for Kids", by Kimberly Colen, Wordsong, Boyds Mill Press.