American Folded Cheddar Omelet

Ingredients

• 3 large eggs
• 1 tablespoon whole milk
• 1/3 cup shredded sharp cheddar cheese
• 1 tablespoon unsalted butter
• 1/4 teaspoon kosher salt
• Pinch of black pepper

Before you cook

• Beat the eggs with the milk, salt, and pepper until no streaks of white remain.
• Shred the cheddar and have it within arm's reach of the stove.

Steps

1. Set an 8-inch nonstick skillet over medium heat for 1 minute.
2. Add the butter and swirl the pan until it foams but has not begun to color.
3. Pour in the eggs and let them sit for 15 seconds.
4. Push the set edges toward the center with a rubber spatula and tilt the pan so the raw egg runs into the bare spots.
5. Repeat that push-and-tilt around the pan for about 45 seconds, until the eggs are mostly set with a thin film still wet on top.
6. Lower the heat and scatter the cheddar over one half of the omelet.
7. Cook for 30 seconds more, until the cheese softens and the top loses its shine.
8. Fold the bare half over the cheese with the spatula.
9. Slide the omelet onto a plate, seam side down, and serve at once.