2 Egg Omlet

Omelets

2 eggs

2 tsp water

shredded cheese  
ham, chopped
onions, chopped
fresh tomatoes, chopped

peppers, red and green, 
chopped mushrooms

Preheat a med-large skillet to medium and add a little olive oil.  
For each omelet, combine egg and water, pour on large, oiled skillet.  
Sprinkle toppings on half of eggs.  When cooked enough, fold so sides come together.  Cook until lightly brown.  Makes enough for one, top with salsa.