Prep: 5 mins | Cook: 5 mins | Total: 10 mins | Servings: 1
1. Beat eggs in a bowl; add milk and season with salt and white pepper. Whisk until egg mixture foams.
2. Melt butter in Ventray Grill over medium-low heat. Add the egg mixture. Cook until eggs are firm, stirring occasionally.
3. Sprinkle Emmentaler cheese down the middle of omelette; fold in half.
4. Cook until cheese is melted.
5. Slide omelette onto a plate.