Separate the whites from the yolks, and beat the whites until they are stiff.
Beat the yolks, season, add the spoonful of water and beat again.
Butter an omelette pan or frying pan, and heat it until it begins to sizzle.
Now fold in the stiffly beaten whites and pour the mixture into the pan.
As this method makes a thick omelette, you may need to put your pan under a hot grill to brown the top.
This should be ready while the omelette is cooking so that the whole operation is speedily done.