Fridge-to-plate everyday omelet

I made this for the first time a couple of days ago and was surprised at how well it came out.  For the egg lovers out there, especially those who like things simple, this is a good, quick meal you can make anytime and on the cheap.  What makes this omelet even better is that I used what I had in the fridge, including tater tots from lunch a day or two ago.

I just recently started eating eggs again and in the past have been an avid egg lover, so anything containing the lovely porcelain parcels rates high on my list of good eats.


From start to finish: 7 minutes or so

Ingredients:
(Per omelet.  One serving)

1/2 tsp margarine/butter
4-6 cooked tater tots, crumbled
1 or 2 large eggs
1 slice of cheese (I used a Kraft Single here, but block cheese is good, too)
a dash of water
salt and coarsely ground black pepper to taste
ketchup, if that's your thing

In a small none-stick skillet (I favor an 8 inch Pampered Chef one purchased a couple years ago), set over medium heat, melt margarine/butter.  Add tater tots, toss to coat as much as possible and cover to heat through, about 2 minutes.  When you take off the lid, you want to see some slight browning.  This indicates  a crisp texture.  Beat egg(s) with water until well incorporated and pour over potatoes.  Quickly turn pan to coat bottom and clamp the lid back on for about 2-3 minutes.  When you remove the lid, you want to see a firm set in the very middle of the omelet, indicating that it is cooked all the way through, with little to no browning along the edges.  If the edges are very brown, you will know that it is overcooked and the eggs will be tough.  Halve the slice of cheese and add one half in center mass.  Fold one wing of the omelet over the center, then use your spatula to gently but quickly flip the omelet onto itself.  Cover with remaining cheese, remove from heat and cover to allow cheese to melt.  Garnish with salt and pepper and drizzle liberally with ketchup, if you like.  Trust me when I say that the only way to eat this is piping hot off the pan.  Enjoy!