Directions:

Heat a 10" or 12" skillet on medium-low heat (3 on a gas range). Add 1 T of oil, and coat the bottom of the pan. Add the whisked eggs and move the skillet, until the egg covers the bottom of the pan. Take a spatula and gently work up the edges of the egg around the skillet. When the top of the egg no longer looks runny, add the shredded cheese, as well as any additional ingredients you desire.

If you want to add meat, cook and drain it prior to making the omelet. If you want to add veggies, either saute or steam prior to making the omelet.

Carefully work the spatula under the egg and fold 1/2 of the egg over the top of the 1/2 remaining in the skillet. Loosen the egg from the bottom of the skillet with the spatula. When it appears that the cheese is starting to melt, flip the egg in the skillet with the spatula. Using the spatula, remove the omelet from the pan. Salt and pepper to taste.