2TbspFillingyour choice of grated cheese, chopped ham, cooked mushrooms or herbs
Instructions
Crack the eggs into a bowl, add the salt, pepper and the milk if using, and beat with a fork just until the yolks and whites are combined. Don’t whisk air into them.
Heat a 20 cm non-stick pan over a medium-low heat and add the butter. Let it foam but not colour.
Pour in the eggs. For the first 30 seconds, stir continuously with a spatula, pulling the set edges into the centre and tilting the pan so the liquid runs into the gaps.
When it looks like soft curds with a little liquid still on top, stop stirring. Let it sit for 20 seconds so the base sets.
Scatter the filling over one half only.
Tilt the pan away from you and fold the empty half over the filling with the spatula. Let it sit for 10 seconds.
Slide it onto a warm plate — **while the centre still looks slightly glossy.** It finishes cooking on the plate.