Mix eggs, water, salt, pepper and desired herb with a fork. Heat butter in skillet or omelet pan (approx 8-inch) just hot enough to sizzle a drop of water. Pour in egg mixture. It should set at edges at once. Reduce heat slightly, but cook eggs quickly. With a spatula, carefully draw cooked portion at edges toward center, so that the uncooked portions flow to the bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Shake skillet to keep omelet sliding freely. Keep mixture as level as possible. When eggs are set and surface is still moist, increase heat to brown bottom quickly. Roll or fold omelet and slide onto serving plate. Makes one or two servings.