Omelet

 For each omelet: 

• 2 large eggs

• salt and pepper, to taste
• 1 tablespoon butter or olive oil

• Your Choice cheese, shredded or grated

• Your Choice Vegetables, cut into small pieces

• Your Choice Herbs

• 
  

Prep the eggs:
Crack the eggs into a bowl. Add a small pinch of salt and pepper and beat the eggs with a fork until they are well combined.

Grease the pan:
In an 8-inch nonstick skillet over medium-low heat, melt the butter or add olive oil.

Add the eggs and cook the omelet:
Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.

Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

Fill the omelet:
Place the cheese, vegetables, and herbs in a line down the center of the omelet and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.
Fold and plate the omelet:

Slide the spatula around one side of the omelet at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelet in half. Slide the spatula under the folded omelet to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Serve.

Nutrition Facts(Approximate. May vary according to ingredients used)
322	Calories
26g	Fat
6g	Carbs
16g	Protein

Source: Simply Recipes