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Ingredients
- 6 eggs
- 6 Tbsp. milk
- 3/4 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. cheese of your choice
- 3 Tbsp. margarine
Method
- Melt margarine in hot skillet, turn down heat.
- Beat all ingredients together, using 1/4 cup cheese.
- Pour egg mixture into skillet.
- As edges of omelet begin to thicken, draw cooked portions toward the center to allow uncooked mixture to flow to the bottom of the skillet.
- Shake as necessary to aid flow of uncooked eggs. When surface is still moist, but no longer flows, loosen edges carefully and fold in half.
- Sprinkle on a little of the remaining cheese and slide onto a plate.
