Cheese omelet: Submitted by: Denise B. | Date Added: 14 Nov 2010
Listed in: Barbecue

2 eggs
2 tsp. tablespoons water
1 pinch dried chives
1 tsp. butter tea
1 / 2 cup shredded Canadian Cheddar cheese

In a small bowl, lightly beat eggs. Stir in water, basil and chives.

In a nonstick skillet 8 inches in diameter, melt butter until sizzling. Pour the egg mixture and stir gently. Cook over low heat. Using a spatula, push cooked portion toward the center of the skillet while tilting the pan and giving it a circular motion to allow uncooked portion to spread in the blanks. Top with half the cheddar cheese omelet. Slide the spatula under the unfilled side and fold the filled portion. Serve immediately.

Makes 1 serving.

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