2 medium (US large) eggs
1 tbsp milk or water
25g/1oz/2 tbsp unsalted butter
salt and ground black pepper
1 Lightly whisk the eggs in a bowl and season with salt and pepper. Whisk in the milk or water.
2 Heat the butter in a non-stick omelette pan or 18cm/7in non-stick frying pan until it is foaming but not coloured. Add the eggs and stir gently with a wooden spoon, drawing the mixture in from the sides to the centre as it sets.
3 When set, stop stirring and cook for 30 seconds or until set and golden brown underneath and still creamy on top.
4 Fold over one-third of the omelette to the centre, then fold over the opposite third.
5 Slide out of the pan on to a warmed plate and serve.