1. Crack the eggs into a bowl and add the milk (1 teaspoon per egg). Beat with a whisk or fork until the mixture is well blended and uniform in color.
2. Melt the butter in a pan over medium heat. Add the eggs, let them cook just a bit, then push in the edges with a spatula to let the uncooked eggs flow to the bottom. This also fluffs up the omelet.
3. When the eggs are mostly solid, add the cheese to one side.
4. Use a spatula to fold the half without the cheese over the half with the cheese.
5. Cook for about another minute, then serve it up!
When added to the pan, the egg mixture should be between 1/4 and 3/8 inches deep. The thicker the mixture, the more you’ll have to fluff (Step 2). This is so the eggs on the top and bottom of the omelet cook evenly (and the bottom doesn't burn). If the liquid is thinner than 1/4 inch, you will need to fluff only once or twice.
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