 | | Directions | - Beat eggs and water in small bowl with wire whisk until well blended.
- Melt butter in nonstick omelet pan or medium nonstick skillet over medium heat. Add egg mixture; cook 7 minutes, or until almost set in center, carefully pushing cooked egg mixture to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
- Sprinkle ham evenly onto half of omelet; season with pepper. Fold omelet in half. Slide onto serving plate.
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| Ingredients | | - |  | 1/2 cup finely chopped leftover Cook's® Bone-in Ham |
| - | | 3 eggs |
| - | | 1 tablespoon cold water |
| - | | 1 teaspoon unsalted butter |
| - | | Freshly ground black pepper, to taste |
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