Omelette au Fromage (Instrumental)
3 large eggs
1 tablespoon milk, or as needed
salt and freshly ground white pepper to taste
2 tablespoons butter
¼ cup shredded Emmentaler cheese
Whisk eggs in a bowl; add milk and season with salt and white pepper, Whisk until egg mixture is foamy, 2 to 3 minutes, Melt butter in a small, nonstick skillet over medium-low heat, Pour in egg mixture and swirl the skillet, so the bottom is evenly covered with egg, Cook until egg starts to set, about 1 minute, Lift edges with a spatula and tilt the skillet so uncooked egg can flow towards the bottom of the skillet to set, Repeat until no visible liquid egg remains, Carefully flip omelette; cook until warmed through, 30 seconds to 1 minute, Sprinkle Emmentaler cheese down the middle of omelette; fold in half, Cook until cheese is melted, about 20 seconds, Slide omelette onto a plate
