Classic Omelets

If using fillings that need cooking (like diced bell pepper, diced onion, sliced mushrooms), sauté them in a small pan with a bit of unsalted butter until softened. Set aside.

In a bowl, whisk together 6 large eggs, 2 tbsp milk, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until well combined and slightly frothy.

Heat a 8-inch non-stick skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt, tilting the pan to coat the surface.

Pour half of the egg mixture into the skillet. As the eggs begin to set, use a spatula to gently push the cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the edges.

When the eggs are mostly set but still slightly wet on top, add half of your chosen fillings (such as diced ham, chopped fresh spinach, diced tomato) to one half of the omelet.

Sprinkle half of the 1/2 cup shredded cheddar cheese over the fillings.

Using a spatula, carefully fold the empty half of the omelet over the fillings to create a half-moon shape.

Cook for another 30 seconds, then slide onto a plate.

Repeat with the remaining egg mixture and fillings to make the second omelet.

Garnish with chopped (cilantro, chives, or dill) fresh herbs if desired and serve immediately.