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Ingredients
3 eggs (just 2 eggs for a smaller omelet)
1 tablespoon milk
1/4 cup shredded cheese
butter.
Method
Mix eggs & milk with a fork until blended. In a non-stick omelet pan melt 1 tablespoon butter over medium-high heat, when butter stops foaming pour in eggs, swirling around pan to distribute evenly.
Cook, lifting sides of omelet to let uncooked egg flow underneath, until almost set (about 1 minute), quickly sprinkle cheese over half of omelet. Fold plain side of omelet over cheese and cook for an additional 20 seconds.
Serve at once. Salt & pepper to taste.
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