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.