Tomato, Fetta and Coriander Omelette

Place eggs and water in a bowl and whisk with a fork until just blended. Heat margarine in a 20cm skillet. Add mushrooms and sauté for 1 minute. Remove from pan and set aside.
Pour egg mixture into a hot pan, use a wooden spoon to pull edges away from side of pan and allow running mixture to reach hot pan. Omelette is cooked when egg mixture no longer runs freely.
Combine filling ingredients, including mushrooms and spoon over half the omelette. Use egg flip to help fold omelette in half. Heat through and then slide onto serving plate. Serve immediately.

Fresh coriander can be found in the fruit and vegetable section of your supermarket.
Experiment with other fillings to create your own omelettes.

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