Beat eggs and water together until blended.

In a 26cm coated pan, heat butter until it sizzles. Pour in egg mixture.

With an inverted spatula, pull cooked portions of egg from the perimeter of the pan to the centre so uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary to keep the egg shaped round on the bottom of the pan. Do this until the egg is set and will not flow, but is still very wet on top (should take about 20 seconds). Don’t cook it until it’s dry! The moist egg will cook when the omelette is folded.

Sprinkle all of the filling on the left side of the egg (left handed people fill the right side).

Slide the spatula all the way under the unfilled side of the omelette up to the centre of it.

Fold the unfilled side entirely over the filled side. Set aside spatula.

Holding the pan in your right hand and a plate in your left hand, invert the pan so the omelette falls upside down onto the plate (left handed people use opposite hands).

Garnish and serve.