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Preheat oven to 375°F. Heat oil in a 10-inch ovenproof skillet over medium heat. Add onion, shallots (if desired) and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often. Remove 1/4 cup cooked onion mixture and set aside. Stir green onion, mustard and thyme into pan.
In a bowl, beat together eggs, water, salt and pepper. Stir in 3/4 cup cheese. Pour into skillet. Bake for 15 minutes or until set. Top with the remaining 1/4 cup cheese and reserved onion mixture. Cut into wedges.