Whisk the eggs and milk in a bowl.
Whisking is essential for a fluffy omelette.
Don't have a whisk? Improvise with a fork.
Coat a non-stick frying pan with salted butter.
You could use regular butter, of course. But instead of conventionally adding salt and pepper in the mixture, it infuses the omelette with just the right amount of tastiness.
Pour the mixture in the pan and keep it on low heat.
If you're particular about aesthetics, make a circular omelette - so the melted cheese will delectably be displayed on both ends when you fold the omelette later.
Once the bottom of the omelette forms a firm thin layer, generously sprinkle the cheese in a line on the centre of the omelette.
Fold the omelette with a spatula once it turns a nice, toasty colour below (keep the top slightly runny).
Serve with a sprinkle of oregano (it goes very well with the cheese) and get shakers of fine sea salt and paprika powder ready - a nice departure from cayenne pepper - to top it off with some pizzazz.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.