Cheese omelette

Preparation

1. 1

   Crack the eggs into a bowl, add the milk, salt and pepper, then beat briskly with a fork for 30 seconds, not too long or the omelette will be less fluffy.

2. 2

   Heat a non-stick pan over medium-high heat and melt the butter until it foams lightly, without letting it brown.

3. 3

   Pour in the beaten eggs, let set for 30 seconds without touching, then use a spatula to pull the cooked edges towards the centre, tilting the pan so the raw egg runs to the sides.

4. 4

   While the centre is still slightly runny, scatter the grated cheese over half the omelette and cook for 1 more minute.

5. 5

   Fold the omelette in half with the spatula and slide it straight onto the plate. Serve right away, warm and melty.