|Lean cooked ham||2 Ounce, diced|
|Black pepper||1⁄4 Teaspoon|
|Cold water||2 Tablespoon|
In a small frying pan, melt half of the butter over moderate heat.
When the foam subsides, add the ham and cook, stirring occasionally, for 5 minutes or until the ham is heated through and very lightly browned.
Remove the pan from the heat and set aside.
In a medium sized mixing bowl, beat the eggs, salt, pepper and water together with a fork until they are well mixed.
In a large omelet pan, melt the remaining butter over moderate heat.
When the foam subsides, pour in the egg mixture.
Stir the eggs, then leave them for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan.
Put the pan down flat over the heat and leave until the omelet begins to set again.
Spoon over the ham.
Tilt the pan away from you again and, with the help of the palette knife, flip one half of the omelet over to make a semi circle.
Remove the pan from the heat and slide the omelet quickly on to a warmed serving dish.
Cut into two or three and serve at once.