In a medium bowl, whisk the eggs, water and sauce for 2 minutes.
Lightly brush a non-stick frying pan with the oil. Heat pan on high.
Pour one fifth of egg mixture evenly into pan (shake pan to spread). Heat for 20 seconds, or until almost set; remove from heat. With an egg slice, remove the omelette and roll it up. Place on a warm plate; cover with a tea towel.
Repeat the process, using one fifth of egg mixture each time.