|Butter||1 1⁄2 Teaspoon|
Melt butter in a 7 inch omelet pan over moderate heat.
Place eggs, milk and seasonings in a broad shallow soup bowl.
Beat with a fork until light.
When the butter is bubbling, pour eggs into the pan; butter should sizzle as eggs reach pan.
Let cook a few seconds until edges begin to set.
Pull edges in to let the uncooked portion run out to the side of the pan.
Lower heat as the top of omelet begins to set.
Fold one side of the omelet over the center and roll out onto a warmed plate, flipping folded portion onto the far side of the omelet.