How to make fluffy omelettes

We have a breakfast-only restaurant nearby which makes the most wonderful, fluffy omelettes.  I could never get mine that way until it occurred to me to do the obvious and watch what they do.

When you’ve cracked your eggs into a bowl and are about the whisk them up, add a tablespoon of water for every two eggs.  Then proceed as usual; pour, lift the edges as it cooks, cook at a moderate temperature, flip it, there you are.  Beautiful, restaurant-quality, fluffy omelette.

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