2 tbsp butter
Whisk the egg and milk in a bowl with a fork until thoroughly combined.
Melt butter in a non-stick pan over medium heat.
Pour in the egg mixture tilting the pan to spread it evenly.
Cook until the egg mixture holds together and sprinkle the top with the shredded cheese and with a spatula.
Gently fold the omelette in a half moon shape.
Continue to cook another 30 seconds and serve.