American cheese omelet

Crack four eggs against the side of the bowl and pick out any shell.

Add a big pinch of kosher salt and a splash of whole milk; whisk just until the eggs come together (streaks are fine).

Melt two tablespoons of unsalted butter in a large non-stick skillet; once melted and foamy, add the eggs and move them around.

Lay three American cheese singles on one side; once the curds begin to solidify, fold the other half over the cheese and cook a little longer until browned outside.