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Dairy
Easy
20 Minutes
Diets 
Adding tomatoes and herbs into this classic gives it a gourmet twist with very little effort. Serve with crackers, pita, or rice cakes.
3 to 4 eggs
2 tablespoons water
Haddar Salt, to taste
Pereg Pepper, to taste
3 slices American cheese
1 tomato, diced
1 green onion, sliced thinly
4 basil leaves, thinly sliced
1 tablespoon cleaned fresh tarragon or Italian parsley, optional
Place the eggs into a bowl. Add water and beat vigorously.
Meanwhile, preheat a pan (or pot) over medium heat and grease lightly with oil. When the pan is hot, pour in the eggs. As soon as they begin to solidify, add salt, pepper, and cheese. Lower heat and mix gently. When just melting, add the vegetables and herbs and mix continuously, as the eggs solidify.
Remove from the heat as soon as the eggs are a solid mass and move them onto a plate immediately, as the hot pan will continue cooking them.
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