1/4 cup water

1 tablespoon or less butter for skillet

2 tablespoon or so chopped green onions

2 tablespoon or so of chopped green pepper

1/2 cup chopped tomatoes (drained)

1/4 cup or more shredded Cheddar or Monterey Jack cheese

2 tablespoon bottled taco sauce

Beat eggs and water in a small bowl. Heat half the butter in a 7, 8, or 9" non-stick sloped-side skillet until quite hot, pour in 1/2 cup of the mixed egg/water. Mixture should set very quickly. Without stirring, use a nylon spatula to pushed the cooked edges toward the center, so the uncooked part of the egg can find a hot surface to cook. Tilt the skillet as you clear a place on the hot skillet.

When no uncooked egg remains, sprinkle the top with half of the onion, tomatoes, green pepper and cheese. Fold one half over the other. Turn the finished omelet out onto a warmed plate. Top with the taco sauce and add any garnishes like guacamole or black olives.

Serve with toast, crisp corn tortilla, salty pretzels, anything crunchy to contrast with the soft omelet, and also to use as a "pusher."