Method

In small bowl, whisk together eggs, water and seasoning. Set aside.

In a medium skillet at just above medium heat, sauté the mushrooms and walnut halves in half the butter (1 teaspoon) until tender; set aside.

In same skillet, melt half of the remaining butter (1/2 teaspoon). Pour half of the egg mixture into skillet. Cook, lifting edge to allow uncooked portion to flow underneath. When almost set, spoon half of the cooked mushrooms and walnuts over half of the omelet. Fold other half over the mushrooms; slide onto a serving plate.

Repeat with remaining ingredients.