2 eggs - 65g each
2 tablespoons of milk
Salt to taste
1 tablespoon of butter
1/4 cup of grated cheese - 30g
2 eggs - 65g each
2 tablespoons of milk
Salt to taste
1 tablespoon of butter
1/4 cup of grated cheese - 30g
Beat the eggs lightly in a medium bowl
Add the milk and season with salt
Mix well
Melt the butter or margarine in a non-stick skillet over low heat
Pour the egg mixture into the skillet
As the edges of the omelette start to set, use a spatula or fork to gently push them towards the center (leaving the uncooked portion at the bottom of the skillet)
Shake and tilt the skillet to help the uncooked eggs flow towards the center
Do not stir
When the eggs stop flowing but the surface is still moist, increase the heat slightly to brown the bottom
Dust with grated cheese
Gently release the edges and fold the omelette in half
Let it slide onto a plate and serve immediately.
