I never knew how to cook light and fluffy eggs, until now. Apparently the secret is water and lemon juice.
1/2 teaspoon lemon juice
1/8 cup water
1 tablespoon (or less) butter
whatever filling you desire
Mix eggs, lemon juice, water and pinch of salt with a fork. Melt butter on a small skillet over medium heat. When butter is melted, pour egg mixture on the skillet. As eggs start to cook, very carefully lift the edges of cooked eggs, and let the uncooked portions of the mixture drain into the naked portions of the skillet. This helps to cook the omelet more evenly. Once eggs seem mostly cooked, add cheese and whatever filling you want to one half of the skillet (I like feta cheese and tomatoes). Cook for 30 more seconds and carefully flip one half of the omelet onto the other. Slide onto a plate and enjoy!
*adapted from The Williams-Sonoma Cookbook