Classic Omelet with Fresh Thyme and Cheddar

2 eggs
Splash of water
1 tsp of chopped fresh thyme
2 tbsp of grated cheddar cheese
Salt and pepper
1 tbsp of butter

Whisk together eggs, water, thyme, cheese and salt and pepper to taste.  

Heat a non-stick pan over medium-high heat.  Add butter and when it begins to foam pour in the egg mixture.  Lift the pan and begin to swirl it around so the egg covers the bottom and begins to cook.  Continue to move the pan around and lift edges of the omelet to let the uncooked egg run to the bottom.  It is done when the top is just cooked and the bottom is beginning to brown slightly.  Fold omelet in half and slide onto a serving dish.