French Omelet with Cheddar
4 eggs, well-beaten
3 tablespoons milk
1/4 teaspoon salt
Dash each pepper, garlic salt, and curry powder
2 tablespoons butter
1/2 cup (2 ounces) Wisconsin sharp cheddar cheese, shredded
Combine eggs, milk and seasonings. Melt butter in an 8 inch skillet; when hot, add egg mixture. Cook over medium heat, running spatula around edge and lifting to allow uncooked eggs to flow underneath. When bottom is set and golden, top with cheese. Remove from heat; cover pan for 3 minutes. Fold in half; slip onto warmed plate.