Serves 2. Use any of your favorite cheeses and vary the vegetables to suit the season.
2 tablespoons unsalted butter
4 large eggs
Salt and freshly ground black pepper to taste
1/4 cup chopped, cooked vegetables
1/4-cup grated or crumbled cheese
In a medium skillet set over medium-high heat, melt the butter. Whisk the eggs together with a little salt and pepper until well blended. Wjen the butter becomes foamy, pour in the eggs and cook until they begin to firm up, about 30 seconds. Using a fork or thin spatula, push the sides of the eggs toward the center and tip the pan so that the uncooked eggs leak out to the edges.
When the eggs are no longer runny, scatter the vegetables and cheese over it, then fold the omelet in half and continue cooking until the cheese has melted, about 1 to 2 minutes. Slide onto a plate.