The Perfect Omelette Every Time

2                 eggs

2tbsp          milk

1 or 2tbsp   butter

Salt and pepper to taste

Crack the eggs into a mixing bowl and beat them until they turn a pale yellow color.

Add the milk to the eggs and season to taste with salt and pepper. Now, grab your whisk and whisk like crazy. You are trying to beat as much air as possible into the eggs.

Heat a nonstick sauté pan over medium-low heat. Add the butter and let it melt.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Your eggs should now look like a bright yellow pancake.

If you're adding any other ingredients, now's the time to do it. Sprinkle your fillings on half of the omelet.

With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown.