Wild Wild Western Omelete

I remember making this omelete since I was
old enough to reach the top of the stove.
I like using pepperoni in place of the ham.

Ingredients:
3 large eggs
1 tablespoon cannola oil
1 Tablespoon butter
1/4 cup ham, chopped
2 Tablespoons onion, chopped
2 Tablespoons green pepper, chopped

Directions:
In a medium bowl, whisk together
the eggs, water, salt, pepper,
until the yolks and whites are
well combined but not foamy.
In an 8 inch skillet over medium heat,
heat the oil and then add the butter.
Swirl to coat the pan. When the butter melts,
Add the ham, onion and pepper to the pan
and cook stirring occasionally a few minutes.
Pour the eggs into the pan all at once.
With a heat proof spatula scramble the eggs,
until soft curds start to form, 30 to 50 seconds.
As the mixture firms, spread it over the bottom
of the pan swiping the sides as needed.
Stop working the curds to let the omelet begin
to firm and let it sit about 30 seconds.
With the spatula, lift one third of the
omelet and fold it over the center
like a business letter tilting the pan toward
the plate slide the omelet so one third of it
hangs over the pan's edge. Invert the pan,
using the spatula to help support the omelet
so that it flips neatly over itself
as it slides out of the pan.