Cheese Omelet

Crack the eggs into a bowl and whisk them with the water until almost frothy. Whisk in half the chopped herbs and season with salt and pepper.
In another small bowl, stir together the soft, creamy cheese with the sour cream or crème fraîche.
Heat the butter and oil in a skillet over low heat.
When the butter has completely melted, pour in the egg mixture and let it cook for a few moments without stirring. Using a spatula, slowly stir or scrape or simply loosen the bottom of the omelet to allow the uncooked egg to come in contact with the skillet. Pause a moment and repeat. Continue to cook the omelet in this fashion until the bottom and sides are gently set, the center is soft and creamy, and the underneath is just beginning to take on a little color.
☞ TESTER TIP: It may be necessary to increase the heat to medium-low but be mindful not to overcook the omelet or the egg will turn tough.
Spread the grated cheese over the entire surface of the omelet and dollop the sour cream mixture along its center.
Using a spatula, immediately fold the 2 sides of the omelet in over the cheese toward the middle and shimmy the omelet onto a plate or divvy it among 2 plates. Scatter the rest of the herbs over the omelet and, if desired, sprinkle with additional grated cheese. Serve with bread or toast.