4 eggs, separated
1/2 c. mayonnaise
1 c. cheddar cheese, shredded fine
3 tbsp. water
2 tbsp. butter

Beat egg whites until soft peaks form. In separate bowl beat egg yolks, mayonnaise and water. Fold yolk mixture into whites. Melt butter in 10-inch skillet. Add egg mixture. Cook over low heat until lightly browned on bottom and still moist on top.

Bake in 350 degree oven 5 minutes. Sprinkle cheese on top; bake 2 minutes longer or until cheese melts. Remove from oven. Loosen edges, make a shallow cut through the center. Fold omelet in half. Serve on warm plate.

Serves 3 or 4. Add chives, basil or tarragon if desired.