Place eggs and water in a small bowl and whisk well with a fork. Melt butter in a small non-stick omelette frying pan approx 17cm diameter.
Turn up heat. When sizzling, add egg mixture and rotate pan at an angle. Using the fork draw the egg mixture towards the centre 2- 3 times. Reduce heat and allow omelette to cook for 2-3 mins.
Scatter spinach, cheese, tomato and ham onto one half of the omelette fold over and slide onto a plate. Serve with a green salad or Caesar Salad.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, ensure eggs are cooked thoroughly.