With a technique you can apply to any filling.
From a box sold in Adams, Minnesota, with ephemera from Ohio.
Cheesy Chive Omelet
2 Tbsp. water
1 Tbsp. minced chives
1/8 tsp. salt
1 Tbsp. butter
1/4 to 1/2 c. shredded cheddar cheese
In small bowl, beat eggs and water. Stir in chives, salt, and pepper. In small skillet, melt butter over medium heat; add egg mixture. As eggs cook, lift edges, letting the uncooked portion flow underneath. Just before eggs are completely set, sprinkle cheese over half of the omelet; fold in half. Let stand 1 to 2 minutes or until cheese is melted.
Yield: 1 to 2 servings.