Beat yolks and whites separately. To the yolks add water, salt and a dash of pepper, plus the herbs. Fold the whites into the yolk mixture. Pour into a hot, well-buttered oven-proof skillet. Turn heat down on low and cook the eggs slowly. When the omelet has risen and is golden brown near edges, place in a 300-degree oven until it is finished cooking. If desired you can place shredded cheese on the eggs before folding over and serving.