Break the eggs into a bowl. Season and give it a whisk. I normally use a fork. You can even use a chopstick if you like, to beat the mixture.
You can add the water (or milk) if using. The husband loves his eggs on the fluffier, spongy side hence I tend to add water.
You don't have to whisk it this much causing so many bubbles. I admit, I went a little overboard for this photo shoot but a slight whisk with your fork should do. You don't have to add the herbs at this point, but I was using a freeze dried chive, hence used a bit here.
Heat a non stick skillet to medium-high for few seconds. You know the pan is right heat when you place the butter on it and it starts foaming and sizzling. You can either use 2 tsp butter , which is more traditional or use a PAM spray (I use Organic Olive Oil Spray). Spread it all over the pan with a spatula. Add the eggs to the pan.
Shake the pan vigorously and slightly scramble the eggs. Its more shaking of the pan than the spatula. I do this for few seconds..mm..may be about 6-8 seconds?!
You want to create semi solid curds. Once that's done, swivel the pan for the runny eggs to spread around the pan. You can even lift the edges gently and let the runny eggs to flow beneath it.
Once that's done, let the eggs cook for few seconds without disturbing them
When you find that the eggs are almost set, slightly run the spatula around the edges to kind of free the eggs from the base. Turn off the heat.
Sprinkle the cheese down the center. For the classic version: the top of the omelet will still be loose and the bottom side should have no color and be pale. But b'cos of the reason I mention earlier, I don't do this.
Fold the omelet up the side and slide it out of the pan onto a serving plate.
Note: The classic omelet should be pale on the outside and slightly undercooked on the inside. But if you not thrilled about under cooking the eggs (or if pregnant etc), make sure to cook it further just be be on the safer side, like I prefer to do.