Instructions: Beat the eggs with the water, salt, pepper and herbs.

Melt the butter in an omelet pan set over moderate heat. When the butter has melted and looks foamy, add the eggs. As the edges of the eggs begin to set, use a rigid spatula to push the edges toward the center of the pan, while tilting the pan to let uncooked portions move to exposed surfaces.

Keep pushing the eggs and tilting the pan until the eggs are almost set, but still creamy and shiny.

Spoon the tomatoes and cheese on top of the eggs, down the center.

Fold the omelet in half or in thirds. Slide out onto a serving plate.

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