Gather the ingredients.

Whisk eggs, water, and salt in a mixing bowl until fully blended, about 1-2 minutes.

Heat 1 ½ tablespoons butter in a nonstick skillet over medium-high heat. Stir eggs in a circular pattern until a soft scramble forms, shaking the pan as needed.

Smooth the surface of the egg mixture on low heat. Remove from heat when still wet but no longer runny.

Roll omelette into a cylinder shape using a spatula, adding remaining butter under the rolled omelette.

Transfer omelette to a plate seam-side down. Brush with melted butter and dust with cayenne pepper.