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Granny's Basic Omelet 

   
4 eggs
1 1/2 tbsp. cold water
Salt & pepper
2 tbsp. butter
Break eggs into bowl and beat slightly with fork. When yolks and whites are broken and running together, add water and seasonings. Do this just before cooking.

Heat butter in a 7 or 8 inch skillet or omelet pan. When butter is foamy, pour in egg mixture. Let cook on medium heat for about 20 seconds until it begins to set. Lift up edge and let raw egg run under the cooked part. When it begins to set, fold one side over the other. When done to desired point, remove to a warm plate. Serves 2.

Granny's Basic Fluffy Omelet

4 eggs, separated
1/4 c. water
1/2 tsp. cream of tartar
1/4 tsp. salt
1 tbsp. butter
In large mixing bowl, beat egg whites with water and cream of tartar at high speed until stiff but not dry, just until egg whites no longer slip when the bowl is tilted. In small bowl, beat egg yolks with salt at high speed until thick and lemon colored. Gently, but thoroughly, fold yolks into whites. To serve folded, with a sharp knife cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill if desired. Tip skillet; with pancake turner, fold omelet in half and invert onto warmed plate or platter with a quick flip of the wrist.

We keep going back, stronger, not weaker, because we will not allow rejection to beat us down. It will only strengthen our resolve. To be successful there is no other way. 
- Earl G. Graves