Beat the eggs in a medium bowl with a fork until well blended; add the water and beat just to incorporate.
Melt the butter in a cast iron or non stick skillet; skillet should be hot; pour in the eggs.
Immediately turn down the heat to low; cover and do not open the pan for 5 minutes
When the eggs appear cooked (the center is not jiggly), spread or crumple half the cheese on one side of the omelet. Cover and turn off the heat.
Let set for one minute or as long as it takes to melt the cheese; then fold the omelet in half to encase the cheese inside the egg.
To Make the Sauce/Syrup
Remove enough fresh berries to garish the tops of the omelet.
Put the remaining fruit into a processor or use a stick blender and blend until smooth. Strain if desired to remove seeds.
Add either sugar or maple syrup to taste to sweeten.
To Serve the Omelet
Cut in half, top with fresh fruit, fruit sauce and garnish with powdered sugar if desired.