• 3eggs
  • 1 tablespoon milk, or as needed
  • salt and freshly ground white pepper to taste
  • 2 tablespoons butter
  • ¼ cup shredded Emmentaler cheese
  • Directions

  • Step 1

    Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.


  • Step 2

    Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.

  • Step 3

    Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

  • Cook's Note:

    You can use any kind of cheese in this omelette, we just love Emmentaler cheese.

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