The best way to make a perfect omelette is to make it in a really good skillet. Non-stick is the best but not the only choice. You can use stainless steel, plain or enamelled iron or treated aluminium. I like to serve omelettes with 2 slices of 12-grain bread.
 

Ingredients
 

·        2 eggs
·        3 tbsp milk
·        Big pinch of salt
·        Big pinch of black pepper
·        1 tbsp butter
·        ¼ cup green bell pepper
·        ¼ cup red bell pepper
·        ¼ cup onion
·        Grated cheese to taste (optional)
1.     In a medium sized mixing bowl, beat the eggs, salt, pepper, green and red pepper and onion with a fork until blended; do not over mix.

2.     Melt the butter in a 7 to 8 inch pan over medium-high heat. Make sure the butter covers the base of the pan (you can do this by tilting the pan). When the foam has subsided, pour in the egg mixture.

3.     Tilt the pan again to make sure that the eggs run around the entire base of the pan and a little onto its sides. Let the eggs set for at least 45 seconds before flipping, do the same for the other side.

4.     Once done, transfer onto a plate and sprinkle grated cheese on top, if using, and serve immediately.