In medium bowl, beat 4 of the eggs with fork; add salt and pepper to taste. In 9-inch omelet pan or skillet, heat 1 teaspoon of the olive oil over low heat. Add eggs; swirl pan to coat bottom with eggs. Once eggs begin to firm up, use rubber spatula to lift uncooked to bottom of pan. Slide omelet into pie plate. Top omelet with 1 cup of the cheese.