In a medium bowl, place eggs, 1 teaspoon milk ( 1teaspoon milk for 1 egg ), salt, and coarsely ground black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Over beating toughens the proteins in the whites.)
In 8-inch nonstick skillet, melt margarine / butter / cooking oil on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet.
In 8-inch nonstick skillet, melt margarine / butter / cooking oil on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet.
After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkle cheese and other fillings on half of omelet.
With spatula, fold unfilled half over filling.
Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above plate, tip skillet so omelet slides onto plate. Repeat with remaining margarine, egg mixture, and cheese.
Eggcellent omelette !!!!!
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