3 eggs
1 tbsp. water
1/4 tsp. salt
Dash of pepper
2 tsp. butter
1/4 c. grated cheddar cheese

In small bowl beat eggs, water, salt and pepper with fork until blended. In skillet heat butter over medium heat until it sizzles and begins to brown. Remove from heat; tilt pan to coat sides. Return to heat. Add egg mixture and cook on medium heat without stirring. Outer edges can be lifted to allow uncooked eggs to flow under when pan is tilted. When omelet is set on the bottom and set but shiny on top, remove from heat. Sprinkle cheese over half of omelet. With spatula gently fold the other side over the cheese. Cut into 2 servings and lift separately from pan or tilt skillet to roll omelet onto serving plate. 218 calories per 1/2 omelet.