MY BEAUTIFUL OMELET

Ingredients

4 Eggs
1 TBS Milk
2 TBS Cold Tap Water
Butter

Filling

½  Cup of Diced Ham
¼  Cup of shredded Mozzarella Cheese
¼  Cup of shredded Monterey Jack and Mild Cheddar Cheese blend
¼  Cup of sliced Green Onion
¼  Cup of diced Tomatoes
1   slice of American Cheese

Get 2 egg pans, add some butter to both pans - enough so that when melted, covers the bottom of the pan and then some. Heat one pan on medium heat. Take all 4 Eggs and break in to a bowl. Add Water and Milk and beat until well blended. When pan is heated and Butter is melted, take the pan and tip it so that the melted Butter covers part of the sides of the pan. Add the just a tad over half of the Eggs to the pan (about 2½ eggs) setting the rest of the Eggs to the side. Turn the heat down on the pan and as the Eggs start to cook - do not stir - gently lift the Eggs off of the side of the pan and tip pan so that any uncooked Egg fills the bare spot in the pan , do this all the way around the pan, Just slightly pulling the eggs away from the sides. When the Eggs are ALMOST done (should still be a little runny in the middle) add the Ham, Onions, Cheeses and Tomatoes, in any order you wish. Next take the Eggs that you set aside and cook them the same way as you did with the other pan. When those Eggs are done, Loosen the Eggs in the pan and flip on top of the other part of the Omelet. Now for the tricky part! Make sure the Eggs in the first pan are loose. Then take the now empty pan and  put it on top of the pan with the Omelet in it and flip the pans so that the Omelet is now in the other pan. Heat for about 1 minute and slide the Omelet out of the pan on to a plate. Enjoy!

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