Cheese Omelet

Eggs can be beaten with milk and cheese up to 1 hour ahead and refrigerated. Let stand at room temperature for 10 minutes and whisk briefly before cooking to recombine.

Omelets are best enjoyed immediately and do not store well. If necessary, refrigerate in an airtight container for up to 1 day, but texture will become rubbery. Reheat gently in a covered skillet over low heat for 1-2 minutes.