2 eggs
2 t. butter
½ c. grated cheese
salt
pepper
(optional: sautéed: mushrooms, zucchini and mushroom mix, peppers and onion)
Beat the eggs. Melt the butter in a small frying pan over medium heat until bubbles form and disappear. Pour eggs in. Do not stir, but push edges as they cook into center so fresh egg runs toward edges. When the top begins to look firm, sprinkle with the cheese. Slide spatula under half and lift to fold the omelet in half. Flip again to cook the other side, if desired. Slide onto plate; season with salt and pepper.