Basic Omelet

In a 9 or 10-inch skillet or omelet pan, melt margarine over medium-high heat, tilting pan to coat bottom.

In small bowl, beat eggs, milk, salt and pepper until combined; pour into skillet. Reduce heat to low and cook without stirring.

As edges set, lift edges to allow the uncooked egg to flow to bottom of pan, tilting pan as necessary.

Cook until mixture is set, but top is still moist looking.

Add any desired filling to omelet.

With spatula, loosen edge of omelet and fold in half as omelet slides from pan to serving platter.

Yield: 2 to 3 servings.