Classic Cheese Omelet

• 8 lg eggs
• 1/2 c. water
• salt and pepper
• 2 tbsp margarine or butter
• 4 oz shredded Cheddar, Gruyere or Fontina Cheese (1 cup)
• chopped green onions and for garnish

1. 1. Preheat oven to 200F. In medium bowl, beat eggs, water 1/2 tsp salt, and 1/2 tsp ground black pepper with a fork, 25 to 30 strokes.
2. 2. In 8in nonstick skillet, melt 1 1/2 tsp margarine on medium. Pour 1/2 c egg mixture into skillet.
3. 3. After about 25 to 30 seconds push cooked egg from side of skillet toward center so uncooked egg can reach bottom of skillet. Repeat, tilting skillet as necessary 1 to 1.5 minutes.
4. 4. Cook until omelet is almost set but still creamy on top. Sprinkle 1/4 c. cheese on half of omelet.
5. 5. With spatula, fold unfilled half over filling.
6. 6. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining margarine, egg and cheese to make 4 omelets, garnish with green onion and serve.

eggs, water, salt, margarine, gruyere, green onions

Taken from www.epicurious.com/recipes/member/views/-classic-cheese-omelet-50078164 (may not work)