Whisk the eggs very well in a medium sized mixing bowl. Add the water, season with salt and pepper, then add tomatoes, bacon, cheese and lettuce and whisk all together very well.

Melt the butter in a large skillet (I like nonstick) over medium heat until bubbly. Pour in the omelet mixture and cook over medium heat until bottom is beginning to set. Use a spatula to draw in the edges of the omelet gently to allow the still liquidy portions to flow towards the edges and contact the pan, tilting the pan if necessary to facilitate the process. Continue to cook until the omelet has a tiny bit of moisture left to it, but isn’t wet, nor overly dry. Fold one half of omelet over onto the other half, slide onto a plate and serve immediately.