Beat eggs with water; season with salt and pepper.
Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat.
Pour in one third of egg mixture. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide onto a plate. Invert back into skillet to cook completely, about 1 minute. Slide onto a warm serving plate.
Repeat procedure to make two more omelettes.
Spread one omelette with a thin layer of ketchup.
Layer with half the turkey, ham, cheese and tomato slices; top with an omelette.
Repeat layers with remaining ingredients. Cut into 4 wedges. Serve immediately.
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