Combine the egg, water, salt and pepper in a bowl and whisk until well combined. The water evaporates as the omelette cooks making it light and fluffy.
Place a nonstick frying pan over medium–high heat, add the butter and olive oil and heat until the butter begins to bubble without browning.
Add the egg mixture to the pan. as the egg begins to set, use a rubber or plastic spatula to move the egg from the outer part of the pan to the middle, to allow the uncooked egg to fill any exposed parts of the pan.
When half-cooked and still runny on top, add any flavours you like (some ideas are listed opposite) and continue to cook until set or better still cook the top of the omelette under the grill section of the oven. This will only take 1–2 minutes.
Remove from the heat and shake the pan to loosen the omelette from the base of the pan. shake the omelette to one side, tilting so that the top third can be folded over, and then turn onto a plate.
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