- 6 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon Worcestershire sauce
- dash pepper
- 2 tablespoons butter
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped green onion
Beat eggs until fluffy.
Whisk in 1/3 cup milk, salt, Worcestershire sauce, and pepper.
Heat butter in a heavy 10-inch skillet over low heat; pour in egg mixture.
Cook slowly, lifting at edge to allow uncooked egg to run underneath. When omelet is almost cooked but still shiny, cover and continue cooking until surface dries, about 2 minutes.
Top with cheese and chopped green onion; fold in half.
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