Ham and Swiss Omelet

1 . Stage

In a small nonstick skillet, melt the butter over medium-high heat until it fizzes. Don't let it brown. Tilt the pan back and forth to spread the butter over the surface. In a separate bowl, whisk the eggs, water, salt and pepper until combined but not overly frothy. Pour the egg mixture into the skillet. It should start to set at the edges pretty much immediately.

2 . Stage

As the eggs set, use a spatula to push the cooked edges toward the center, letting the uncooked portion flow underneath. Once the eggs are evenly set but still not quite cooked, scatter the ham across one half of the pan and sprinkle with cheese. Carefully fold the other side over the filling, like you're folding a paper in half.

3 . Stage

Slide the omelet onto a plate. Omelets taste delicious hot off the pan, as well as warm or even at room temperature. They make a surprisingly tasty picnic food!