Gather your ingredients then crack the eggs into a bowl
Whisk the eggs briskly with a fork, then introduce the milk
Keep whisking until the eggs and milk are well mixed and look a little bubbly - a minute should be enough
Warm up a pan and distribute your splash of olive oil well
When the pan is nice and hot, pour in the egg and milk mix, tilting it so the base is fully covered
After a minute or so, when the omelette starts to firm up but is still a little uncooked on top, sprinkle the cheese over one half
Now the tricky part! With a spatula flip the omelette side without the cheese over onto the side with. Don’t worry if it breaks a bit like mine did in the photo. We can save it!
I like to cut the now half circle in half again as shown here. Turn them both over and after a minute they’ll be done. If you like your eggs a bit runnier of course, take them out sooner
Serve and enjoy. I like to add a generous pinch of fresh ground black pepper. Enjoy!
