In a medium bowl, whisk together eggs, water, herbs if using, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).
In a small non-stick skillet over medium-high heat, melt butter until foaming subsides and swirl to coat the entire inside surface of the pan. Pour in egg mixture and reduce heat to medium.
With a rubber spatula, stir eggs until the bottom begins to set, about a minute (if adding any filling ingredients, do it here). Tilt skillet and flip eggs over themselves, using the spatula to help the folding, and fold either in half or in thirds.
To remove the omelet, angle the skillet over a serving plate, then flip omelet onto the plate.
Eggs: Plan on 3 eggs per person which yields a tender, easy-to-manage omelet.
Herbs: A scoop of chopped fresh chives, thyme, tarragon, or parsley is optional but worth it, especially if you're not filling the egg omelet with anything else.
Fillings: Consider almost anything savory in your refrigerator fair game for omelet-making. We've listed some popular options down below, but even a simple cheese filling is delicious. Use up a leftover bit of Boursin, some Pico de Gallo, the last strip bacon from your weekend brunch, or a spoonful of pesto.
Yield: This recipe makes a 3-egg omelet which is enough to feed one person for a hearty breakfast or light dinner.
Storage: For the best flavor and texture, devour your omelets immediately.
Make ahead: Since it only takes a few minutes to cook each omelet, feel free to work in advance in the stuffing prep. Store in separate containers per omelet, if desired, and feel free to crack and stir together the eggs early; refrigerate until you're ready to cook.