• 4 large eggs
• 1/4 cup water
• 1/8 teaspoon salt
• dash pepper
• 1 tablespoon butter
• 1/4 cup crumbled feta or goat cheese
• 1/4 cup chopped tomato
• 1 green onion, chopped

In a small bowl, whisk eggs, water salt and pepper until blended.  In a large non-stick skillet, heat butter over medium-high heat.  Pour in egg mixture.  Mixture should set immediately at edge.  As the eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

When the eggs are thickened and no liquid egg remains, add the cheese, tomato and green onion to one side.  Fold omelet in half and cut into two portions and slide onto plates.