Whisk together the eggs and water in a small bowl.
Melt the butter in a nonstick saute pan over low to medium heat.
Pour in the egg mixture and cook for 30 seconds.
Spread the meat slices on one half of the egg mixture. Top with the cheese, tomatoes, and basil slices. Season with salt and pepper.
Cook for about 2 minutes or until the empty half of the egg mixture is firm enough to fold over the ingredients. Use a spatula to gently fold the omelette in half.
Cover the pan and cook on low heat for another minute or two or until the omelette is cooked through and there is no raw egg left in the middle.
To remove, tilt the pan and slide the omelette gently out onto a plate.
3g net carbs