1 tsp. low fat butter
2 eggs
1 TBL water or milk
shredded cheese (how much you like)
ham, chopped (how much you like)
mushrooms, chopped (how much you like)
chopped spinach (optional)
diced tomatoes (optional)
1/4 tsp. chives, chopped
salt
pepper
Heat a non-stick skillet until butter sizzles.
Whisk eggs; add to skillet.
Sprinkle eggs evenly with cheese, ham, chives, salt and pepper and other veggies of your choice.
Cover and cook over low heat until eggs solidify, about 5 minutes.
Slide from skillet to plate, folding omelette in half with edge of skillet.
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