Ingredients
4 large eggs1/4 cup water1/8 teaspoon saltDash pepper1 tablespoon butter1/4 cup crumbled feta or goat cheese1/4 cup chopped tomato1 green onion, chopped
Preparation
In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half; slide onto a plate. Cut into 2 portions.
