~from Savoring Time in the Kitchen
2-3 eggs
1 tablespoon cold water
1/4 cup grated Swiss or Jarlsberg cheese
1/4 cup chopped pimento-stuffed olives
1 teaspoon butter or canola oil
Break eggs into a small bowl and add water. Whisk until eggs and water are thoroughly blended.
Place a small, non-stick saute pan over medium-high heat. Test to make sure the pan is hot enough by putting a small drop of water in the pan. If it sizzles and evaporates immediately the pan is hot enough.
Add a little butter to the pan and allow it to melt and spread it all over the pan with a spatula. Add the whisked eggs. As the eggs cook, push them toward the center of the pan, tiling the pan and lifting the edges of cooked egg to allow the uncooked egg to reach the bottom of the pan.
When the eggs are almost cooked through, add the cheese and olives to the side of the omelette closest to you. Gently tilt the pan 45 degrees and use the spatula to gently fold over the far edge toward you and over the filling. Allow to cook for about 30 seconds and then gently flip the omelette over to the other side. Cook for another 30 seconds and serve.