|Milk/Light cream||4 Tablespoon|
In a medium-sized bowl combine eggs, milk, salt and pepper; beat until well blended.
Melt butter in a 10-inch, heat-resistant, non-metallic pie plate on roast for 30 seconds.
Rotate plate so it is completely coated with butter.
Pour egg mixture into pie plate and cover tightly with plastic wrap.
Heat on roast for 2 1/2 minutes.
With a rubber spatula or fork, move cooked eggs toward center.
Heat, covered with plastic wrap, on roast for 2 minutes.
Let stand, covered, at least 1 1/2 minutes.
Loosen egg from pie plate with a rubber spatula.
Fold omelet in half and place on a heat-resistant, non-metallic serving platter.
If omelet is not cooked enough, heat omelet on roast for an additional 30 seconds to 1 minute.