Delicious omelet with French filling

Use 2 eggs to make an omelet for one serving, 4 eggs to make an omelet for two. Never make an omelet with more than 5 eggs. If you are serving for four people, it is better to make two omelets in a row. It's faster and tastier this way.

Let's start making an omelet! Take a heavy frying pan with low walls and a small spatula. The filling for the omelet can be any (grated cheese with broccoli, fried mushrooms, tomatoes with basil, onions with bacon, smoked salmon with potatoes or whatever you like), but it must be prepared in advance and be warm. Ratio: 1 \ 8; cups of filling for 2 eggs.
Gently beat the eggs. Add about 1/2 tablespoon of water to the beaten egg mixture: when heated, the water will turn into steam and make the omelet a little fluffier.
Heat a tablespoon of olive oil in a frying pan over medium heat, pour the egg mass into the pan and immediately start stirring with a spatula for 10 seconds. Then slide the already toasted edges of the omelet to the center, so the still raw eggs will fill the edges. The omelet will be ready when the bottom of it is fried until golden brown, and the top is not raw, the whole procedure takes no more than a minute. Put the filling in the center of the omelet, but so that it occupies no more than 1/3 of the part, wrap the edges of the omelet in the center with a spatula and put the finished omelet on a warm plate seam down. The dish is ready!