3 eggs
2 tbsp. milk
Salt and pepper
2 tbsp. butter
2 tbsp. grated Cheddar cheese

Crack 3 eggs into a mixing bowl. Add 2 tablespoons milk and a few shakes of salt and of pepper. Beat as in scrambled eggs. Grate 2 tablespoons of your favorite Cheddar cheese. Put the frying pan over a low flame. Add 2 tablespoons butter. When the butter is melted and starts to sizzle, spread it with a fork and at the same time, pour in the beaten eggs. Stir the eggs a few times in a circular motion and at the same time, shake the pan from side to side to keep the eggs from sticking.

Let the eggs cook. When the eggs have a 1/8 inch thin, wet layer on top and the bottom is cooked, shake the pan with a sudden, jerky motion to move the eggs. Add the grated cheese across the middle of the omelet. Shake and tilt the pan so that the omelet rides up on the lip of the pan. Fold it down to cover the cheese. Slide the other side up the lip and fold again. You can turn the whole thing over with a fork and turner to melt the cheese a little more, counting to 10 as you do so. Serve with the turner or slide it onto a plate.