Easy Ham and Cheddar Omelet

In a bowl, combine the eggs, milk, and some salt and pepper. Give it a good whisk—you want to incorporate a lot of air into the eggs, so whisk, whisk, whisk!

In a nonstick pan over medium heat, melt the butter. When hot, pour in the egg mixture. Don’t stir! Just let it cook for about 90 seconds; you will notice the bottom starting to set.

Using a spatula, lift one side of the omelet, tilt the pan and let all the liquid egg go to the bottom. Repeat with the other side of the omelet until there’s no liquid left.

With a spatula, loosen the omelet and make sure it hasn’t stuck to the pan. With the help of a spatula, flip the omelet. Don’t be intimated by the flipping, just take a deep breath and quickly flip it!

Put the shredded cheese and ham in the center of the omelet in a straight line. With the spatula, fold the omelet over to cover the filling. Cook for another minute until the cheese has melted.

Serve with extra shredded cheese on top and chopped green onions.