Garden omelet with feta

Using up leftovers, so these chunky omelets used everything up. Family loved them, but they wouldn't have been so yummy without the feta.

Serves 3.

Whisk in bowl:
- 5 eggs (last ones from the farm)
- about 3 tablespoons water
Add:
- about 3 cups torn greens from the garden. I used sorrel, lettuce, escarole, and basil.
Stir and toss in hot skillet, generously oiled with extra virgin olive oil.
When the omelet firms on the bottom but still gooey on the inside sprinkle
- about one cup crumbled feta
Once it's mostly firm, fold it over and cut it three
This is when I maniacally flip mine back and forth to make sure the egg cooks all the way through