Hotdog Omelette-George Roberts 1. For each omelet: Whisk 2 large eggs, 2 T water, 1/8 t salt, and a pinch of pepper in bowl until blended. 2. Melt over medium heat 1 T butter in 10" nonstick skillet sprayed with Pam. 3. Pour in egg mixture. Cook 1 minute, until omelet starts to set. With spatula, push back cooked egg. Cook 1 to 2 minutes more, until top is set. Add 1 sliced hotdog down one side of omelet. 4. Run knife around edge of egg. (Don't worry if edges tear; when omelet is folded over, you won't see it.) roll omelet over filling and slip onto plate, flipping to encase the filling. 5. Repeat steps 1 through 4 three more times, for more omelets.