Parsley Omelette with Chopped Ham

• 2 eggs, beaten
• 1 tbsp cold water
• Salt, freshly ground black pepper and a dash of Tabasco sauce

Beat together the eggs, water, the seasoning, Tabasco and parsley. In an omelette pan (which should never be washed, just wiped out thoroughly with kitchen paper whilst still warm) melt the butter. When it is foaming, pour in the egg and parsley mixture. Cook over a medium heat, lifting the edges of the omelette from time to time to allow the runny mixture to go underneath. When the omelette is