Separate the yolks and whites of the eggs and beat the yolks with the water until thick and lemon coloured.
Add the seasonings.
Beat the egg whites stiffly.
Melt the fat in the pan.
Fold the egg yolks into the whites very gently and pour into the pan.
Cook very slowly for about 5 minutes, when the omelet should be golden underneath and beginning to rise up in the pan.
If the heat is too great it will rise up quickly and then collapse and be tough.
Continue cooking in a moderate oven or under a slow grill for 8-10 minutes, until the top looks dry.
Do not cook too long, or it will shrivel and be tough.
Fold in half and turn on to a hot dish.
Sprinkle with chopped parsley and serve at once.