21/2 tablespoons of milk
21/2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
2 eggs
A pinch of salt
21/2 tablespoons of milk
21/2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
2 eggs
A pinch of salt
Gently beat the eggs with a manual whisk
Add the milk gradually, mixing well
Season with salt
Heat a non-stick skillet with 24-centimeter diameter over high heat and melt the butter
Reduce the heat and pour in the egg mixture
When it starts to set, use a spatula to gently lift the edges of the omelette away from the pan
Cook until firm but still creamy
Sprinkle with grated Parmesan cheese and, using the spatula, make a small fold in the omelette
Then, make another fold, leaving a free border
Incline the skillet over a plate, allowing the omelette to slide out
Flip it over onto the free border so that the golden side is facing up
Serve.
