1 oz. (1/4 c. grated) Cheddar cheese
2 scallions
1/2 tsp. basil
1 tsp. mustard
3 eggs
2 tsp. butter
Utensils: grater, waxed paper, paper towels, cutting board, knife, measuring spoons, oven mitts, 10-inch non-stick skillet, wooden spoon, serving plate

Place grater on piece of waxed paper. Slowly grate cheese over large holes of grater. When you are finished, you should have about 1/4 cup of cheese. Set cheese aside. Wash scallions under cold running water. Pat dry with paper towel. Place scallions on cutting board and with knife, trim off roots and throw away. Peel off outside skin of scallions and discard. Put them back on cutting board and cut them as thin as you can with the knife. Put scallions into mixing bowl. Add basil and mustard to the bowl. Break eggs into bowl and mix very well with wooden spoon.

Put butter into skillet and set it on the stove. Turn heat to medium high and let the butter melt. Wear your oven mitts when holding skillet's handle. Rotate the pan so that melted butter covers entire surface. When butter bubbles, add egg mixture. Rotate the pan again so that eggs cover the entire bottom of the skillet. Stir eggs around a couple of times with the spoon, then let the eggs sit still. They will form a light crust on the bottom; that will help get them out of the pan. When eggs look cooked on top and are not running (about 3 minutes), sprinkle cheese over half of the omelet. Let it cook for 1 more minute. Turn heat off and carefully take pan off the stove and let the omelet slide out of the pan with a nudge from the spoon if necessary.

Once it's on the plate, use the table knife to fold the omelet in half. Serve it right away with a scone on the side. Yields 1 serving. Preparation time: 15 minutes. Cooking time: 5 to 7 minutes.