Instructions: Combine the eggs, water, salt to taste and a grinding of pepper in a medium bowl and gently whisk or beat with a fork just until blended.

Heat a medium nonstick skillet with low, sloping sides over medium heat for 2 minutes. Add butter (it should be hot enough to sizzle) and swirl to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan, reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a heatproof flat-edged rubber spatula or wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the unset eggs to run from the center to the sides.

Continue cooking until the eggs are soft-set - just a thin layer of unset moist egg should be visible on the top of the omelet - adjusting the heat if necessary so the bottom does not brown. The total cooking time should be less than 2 minutes.

Spread the lemon curd onto the third of the omelet closest to the handle of the skillet.

Using the spatula, fold the third of the omelet nearest the handle over the center third, then fold the final third over the center. Holding the pan by the handle, tilt it so that the omelet rolls out of the pan and onto a plate seam side down. Serve at once, topped with the berries and powdered sugar, if using.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.