American diner-style folded omelette

Beat the eggs very smooth with a little salt and a little milk; beating loosens the protein so the egg flows into a thin even sheet.

Melt lots of butter in a 10-inch pan, getting it up the sides, to an aggressive foam.

Add the eggs and stir constantly, wiping down the sides, for as long as the mixture stays liquid; the moment it stops flowing into its own gaps, press it into an even layer.

Turn the heat off, add fillings and grate on cheese.

Fold while the top is still a little gooey, in thirds; take it out before it is done to liking, since it keeps cooking.