8  eggs
4 tablespoons water
3 tablespoons butter
1 1/2 cups lentil or {mung bean} or 1 1/2 cups alfalfa sprouts
some  chopped parsley for garnish

Break eggs into a bowl, beat lightly. Add water and beat briefly. Add salt and pepper.

Heat butter in a heavy skillet, to medium-high heat. Pour in egg mixture, just enough to cover the bottom of the pan. Continue cooking without stirring, until bottom is golden.

Sprinkle with sprouts and parsley.

Using spatula, flip over so omelet is a half-moon shape. Carefully turn onto warm platter; serve immediately.