A kid favorite!
2 large eggs
1 tablespoon water
2 tablespoons sharp cheddar cheese
1 tablespoon butter
Combine eggs, salt pepper and water. Whisk until blended. Heat 6- or-8-inch skillet on medium until hot enough to sizzle water. Add butter. Turn to cover bottom. Pour eggs mixture into pan. As eggs start to cook, gently lift sides and tilt pan to allow uncooked portion to flow underneath. Sprinkle half of omelet with cheese. Fold over other half and transfer to plate.
This makes one serving — a good quick supper or a slow breakfast with a side of bacon, ham or sausage.