Classic Gruyère Cheese Omelette

Crack the eggs into a bowl and whisk thoroughly until pale, smooth, and slightly frothy.

Season with salt and pepper, then whisk in the milk until fully incorporated.

Heat a shallow pan with a 2.5 cm lip over medium heat. Add the oil and heat until shimmering but not smoking.

Pour in the egg mixture, tilting the pan so it spreads evenly. Cover briefly to allow the eggs to set gently without browning.

When the omelette is just set and still tender, loosen the edges carefully with a spatula.

Using a fork and spatula, gently roll the omelette into a neat cylinder and slide it out of the pan.

For the cheese-filled version, prepare two plain omelettes. Sprinkle grated Gruyère and chopped parsley along the center of each omelette, then roll while warm so the cheese melts inside.