2 large or extra large eggs
2 tablespoons milk
Salt and ground pepper, to taste
Paper towel dampened with a bit of canola oil
Crack and check the eggs and pour into a mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick skillet or frying pan over medium-low heat. Wipe the pan with the oil-dampened paper towel.
Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy. Try to beat as much air as possible into the eggs.
When the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant silicone spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you're adding any other ingredients, now's the time to do it. You can add shredded cheese, diced vegetables or chopped herbs. Spoon your filling across the center of the egg in straight line.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
Gently transfer the finished omelet to a plate. Serve immediately.