METHOD

1. Break the eggs into a small bowl. Add the milk and a little bit of salt and pepper, then mix really well, using a whisk, until everything’s combined.
2. Place a small non-stick frying pan over medium heat. Add the butter and gently swirl the pan, watching it melt, until it coats the base.
3. Add the egg mixture and repeat the gentle swirly motion until it’s spread over the base of the pan, too. Stir the eggs just once, by running a spatula through them in a figure-of-eight pattern. Cook for 1–2 minutes or until the egg is set (the edges of the omelette should be a little golden and the top still a bit glossy, not dry).
4. Using a big spatula, carefully scoop under one half of the omelette and fold it over the other half
5. The easiest way to get your omelette from the pan to a plate is to slide it (use your spatula if it needs a little push!). Serve with some hot buttered sourdough or wholegrain toast and a sprinkling of salt and pepper, if you like. Serves 1-2

Photography: Chris Court