Crack the eggs into a basin, add the seasoning and water. Mix thoroughly with a fork and set aside while preparing the topping.
Melt the butter for the topping in a saucepan. Add the chopped onion, cover and cook gently for 4–5 minutes or until the onion is tender. Add the tomato purée and mixed herbs, cook for a moment and then draw off the heat. Trim and chop the bacon rashers. Fry in a dry pan until the fat runs and the bacon is cooked. Drain and reserve.
Place the butter in a
Place the omelette under a hot grill just long enough for the cheese to melt and brown. Slide out of the pan on to a hot dish and serve.