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Whip eggs until light and frothy, adding water to make them extra light.
Use a 7-8" non-stick frying pan over medium heat, adding enough fat to prevent sticking.
Cook the omelette on low heat, adding toppings once the eggs are in the pan.
Experiment with either lightly stirring the eggs or cooking covered on low heat for 5-8 minutes.
Fold the omelette in half or in thirds before serving.