This fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
Ingredients
- 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
Directions
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
- When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half; slide onto a plate. Cut into 2 portions.
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