Cheese Omelet



  1. Crack the eggs and open them into a bowl.
  2. Add the milk, whisk until the yolks and whites are combined, and sprinkle with some salt and pepper.
  3. Put the 2 tablespoons butter into a skillet, over medium-high heat.
  4. When it has melted, swirl it around the pan until the bottom is coated and the foaming stops.
  5. Pour the egg mixture into the pan and cook, undisturbed, for 30 seconds, then use a wooden spoon or rubber spatula to push the outer edges of the eggs toward the center.
  6. Tip the pan to allow the uncooked eggs in the center to spread into the gaps and cook.
  7. Continue this process until the omelet is mostly set around the edges but still runny in the center, a total of 3 minutes.
  8. Lower the heat to medium and sprinkle the cheese over the eggs, mostly toward the center.
  9. Fold the omelet.
  10. Continue to cook until the eggs are no longer runny.
  11. Slide the omelet out of the pan and onto a plate, smear the remaining 1 teaspoon butter over the top, cut in half crosswise, and serve.