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Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heat-proof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet. Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.
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