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DIRECTIONS

Spray with cooking-oil-spray the sides of a 12-inch nonstick skillet that has a lid. Add the olive oil and set the skillet over medium-low heat. Break the eggs into a 1-quart or larger bowl, add the water, and beat with a whisk or fork until the eggs are foamy. Pour the eggs into the skillet and cook, without stirring, until the edges are set and the middle is only slightly runny, 3 to 4 minutes.
While the omelet cooks, core the tomato and dice,then measure out the cheeses. Combine the sour cream, mustard, and garlic in a bowl and stir to blend. Set aside.
Pour the sour cream mixture into the center of the still runny omelet and spread it over the surface. Turn the heat to low to prevent overbrowning, then sprinkle the Italian seasoning (if using) over one half of the omelet. Lay the tomato on top of the seasoning. Sprinkle both cheeses over the tomatoes and season with salt and pepper to taste.
Using a wide metal spatula, fold the plain half of the omelet over the filled half, then cover and continue to cook until the cheese melts, 1 to 2 minutes. Cut the omelet in half and serve.