Creamy Omelet

Briefly whisk the eggs with a manual whisk, gradually adding the milk to mix well

Season

In a 24 cm non-stick skillet, melt the butter over high heat

Reduce heat and pour in the egg mixture

As the eggs start to set, push them away from the edges of the skillet with a wooden or plastic spatula

Cook until firm, but still creamy on top

Dust grated cheese over the omelet and, using a spatula, create a small fold

Immediately make a second fold, leaving a free border

Don't worry if it breaks slightly - this part will end up facing down in the plate

The key is not to over-fry and leave the middle creamy

Finally, firmly grasp the skillet handle and tilt the omelet onto a plate, allowing it to slide out of the pan

The golden part that was in contact with the skillet's bottom ends up on top

Serves 1

Calories per serving: 402.