Country Garden Omelet

Beat eggs until frothy; whisk in the cream or milk, salt, Worcestershire sauce, and pepper. Heat butter in a nonstick 8-inch skillet over low heat; pour in egg mixture. Cook slowly, lifting gently at edges to let uncooked egg to run underneath. When omelet is almost cooked but still shiny on top, cover and continue cooking until surface dries, about 1 to 2 minutes. Top with the shredded cheese, tomato, and green onion; fold in half.
Serves 1.

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