STOVETOP: Using a fork or a whisk, beat three eggs per omelette with one teaspoon of water and a good pinch of salt and pepper. Beat the eggs well to incorporate air.
Meanwhile, heat a non-stick pan (about 7-inch diameter) over medium heat. Melt the butter over medium heat (if pan is hot enough, it will sizzle) or add oil instead, or a mixture of both, and keep the temperature on medium when cooking the eggs so that the bottom doesn’t get too brown or overcooked.
After adding eggs, use a heatproof silicone spatula to gently bring the edges towards the center for the first 20 seconds. Then tilt the pan to let the eggs even out, form a circle, and cook flat. Then tilt the pan again while lifting up the edge with a spatula to allow the uncooked liquid egg to drip down and underneath the cooked egg. After up to one minute you will notice the edges start to get solid and set.
If desired, add the filling (shredded cheese for example) when the eggs begin to set. Cook for a few more seconds or until cheese is almost fully melted. Make sure to not overstuff the omelette. Use less than 1/4 cup cheese (about 2-3 tbsp).
Using a silicone spatula, gently lift edges and agitate pan to make sure omelette is not sticking to the pan. Fold the omelette in half. Gently slide it onto a plate with the help of a silicone spatula if needed. Keep the plate close to the pan. If you wish, garnish with your preferred toppings, such as cooked bacon and veggies, and/or salsa.
MICROWAVE: Spray the inside of a microwave-safe mug with non-stick cooking spray and pour in 2 eggs beaten together with 1 tablespoon milk. Drop-in any filling items that you like (e.g. some cooked meat, cheese, veggies, salt, and pepper), then microwave on high for 30 seconds. Stir the omelette and microwave again for another 30 seconds. Give it one last stir and microwave for a final 30 seconds, or until the omelette in a mug is set.
OVEN: To bake an omelette in the oven, beat 8 eggs together with ¼ cup of milk. Add your desired mix-in ingredients, such as meat, veggies, and cheese, then pour the mixture into a greased 9-inch pie dish. Bake the omelette at 400 degrees F for about 25 minutes or until puffy and lightly browned around the edges. Slice into wedges like a pie and serve.