Ingredients

　　2 teaspoons olive or canola oil

　　2 green onions, trimmed and chopped, plus about 2 inches of green tops, chopped

　　1/8 teaspoon Lawry’s or other seasoned salt

　　2 large eggs

　　Ground black pepper to taste

　　1/4 cup grated mild cheddar cheese

　　Combine the oil, green onions, and seasoned salt in a small nonstick skillet. Cook over medium heat until the onions have softened, about 3 minutes. In a bowl, beat the eggs with the black pepper. Add the mixture to the skillet and stir briefly to lightly scramble the eggs. Without stirring, continue to cook until the eggs are softly set, about 2 minutes. Sprinkle the cheese on top. Tilt the pan away from you and, using a spatula, fold half of the omelet over to enclose the filling. Cook for 1 minute more to melt the cheese. Slide the omelet onto a plate and serve.

　　Cooks' Note

　　You can’t miss with this basic all-time favorite. We use Lawry’s salt in this recipe, but substitute any seasoned salt of your preference. You can also vary the formula by using sharp cheddar cheese for a little more kick.

　　Sugar Busters! Quick & Easy Cookbook