2 lg Eggs

1 tb Water

1 tb Butter or margarine

1/4 c Coarsley chopped cooked

- shrimp 3 tb Shredded Monterey Jack

- cheese 1 tb Siced green onions

2 ts Chopped fresh parsley

Green onions (optional) Whole shrimp (optional) Combine eggs and water, beating with a wire whisk; set mixture aside. Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add butter, and rotate pan to coat bottom. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath. Sprinkle half of omelet with shrimp and next 3 ingredients, and fold in half. Transfer omelet to a serving plate. Garnish with whole shrimp and green onions, if desired. Serve immediately.