Whisk together eggs, 2 tablespoons of water, salt and pepper. Heat half of the butter in 10-inch nonstick skillet set over medium heat; pour in half of the egg mixture, swirling to coat bottom of pan.Cook for 1 to 2 minutes or until eggs begin to set. Flip over and cook for about one minute or until eggs are fully set, then transfer the omelet to a cutting board. Repeat with remaining egg mixture and butter to make another omelet.Arrange MIA Prosciutto style deli slices down along center of each omelet. Add cheese and a handful of julienne green lettuce leaves. Roll up tightly to enclose filling. Slice each roll into 4 pieces.Skewer with tooth-picks if desired and serve with mayonnaise.
