To make each omelette: whisk 2 eggs with 2 tbsp (30 mL) orange juice. Season with salt and pepper. Spray a non stick, 8 inch (20 cm) skillet with vegetable spray. Heat over medium high heat. Pour in egg mixture. As mixture sets at the edges, gently push cooked portion toward the centre with a spatula. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces. When eggs are almost set on surface but still moist, cover half of the omelette with one quarter of the cheese and herbs. Fold the omelette in half and slide onto a warm plate to serve immediately. Repeat with remaining eggs and filling.
Makes 4 omelettes