50g Cheese (I like cheddar or a similar 'hard' cheese. Grate)
1 teaspoon Water
Salt and pepper to taste
Gently break the eggs, season with salt and pepper and whisk in a teaspoon of cold water. You shouldn't try to 'froth' the mixture, just to get a consistent yellow mixture.
Melt the butter over a medium heat in a good non-stick pan.
Once the butter starts to bubble, tip in the egg mixture
Allow to set for a minute then tilt the pan and pull back the set egg, to let the unset part reach the base of the pan. Your aim is to keep an 'omelette' shape, not make scrambled eggs, so do this gently
Put the cheese in a little heap in one quarter of the omelette mixture. Allow to cook till it just starts to melt
Fold over the omelette to cover the cheese and if possible, flip the entire thing. Continue cooking over a low heat for a minute
Serve with a green salad