BEAT eggs, water, salt and pepper in small bowl until blended.
MICROWAVE butter in 9-inch glass pie plate on HIGH until melted, about 15 seconds. TILT plate to coat bottom evenly. POUR egg mixture into hot pie plate. COVER tightly with plastic wrap, leaving a small vent.
MICROWAVE on HIGH 1 1/2 to 1 3/4 minutes. Do not stir.
When top is thickened and no visible liquid egg remains, PLACE filling on one half of the omelet. FOLD omelet in half with turner; SLIDE from pie plate onto serving plate. SERVE immediately.
A tight cover is essential to achieve a tender, easily rolled or folded omelet in the microwave. It makes stirring unnecessary, and it traps steam, which promotes even cooking.
This recipe is an excellent source of choline, protein and vitamin A, and a good source of folate and vitamin D.
Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per two-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room-temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.
Microwave ovens vary. Cook times may need to be adjusted.