Ingredients:

  • 2 large eggs
  • 1 tbsp whole milk
  • 1 pinch salt
  • 1 pinch white pepper
  • 2 tbsp shredded mild cheddar
  • 1 tbsp finely minced baby spinach
  • 1 tsp unsalted butter

Instructions:

  1. Crack the eggs into a bowl and add the milk and seasoning. Whisk vigorously for about 60 seconds until no streaks of egg white remain and the mixture is slightly frothy.
  2. Place a small non-stick frying pan over medium-low heat and melt the butter until it foams but doesn't brown. Pour in the egg mixture.
  3. Let the eggs sit for 30 seconds, then use a spatula to gently push the cooked edges toward the center, tilting the pan to let the raw egg fill the gaps.
  4. When the top looks mostly set but still slightly moist, sprinkle the shredded cheese and minced baby spinach across the center.
  5. Gently fold the omelette in half using the spatula and slide it onto a plate once the cheese has just begun to soften.