submitted by Buvi
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick pan over medium-low heat. Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and white pepper.
When the butter in 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.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
SERVINGS: SERVE HOT WITH SAUCE