Dad's Cheese Omelettes

My dad rarely cooked, but he did make a mean cheese omelette. My sister and I used to eat these every Sunday (one omelette was plenty for the two of us).

Ingredients
2 eggs
1 slice of Kraft American singles
A splash or 2 of milk (whatever %-age you wish)
A touch of margarine or butter
Toast
Chocolate milk

Directions
Heat a non-stick skillet on medium. (I use my 8-incher [heh] by Cook’s Essentials.) Add a touch of margarine to the skillet. Crack the eggs into a bowl and add a splash or 2 of milk. Blend with a fork or whisk. Pour mixture into skillet. Allow to cook until eggs are solid. (Do NOT stir, or you will end up with scrambled eggs ... which is fine, if that’s what you’re craving, but not for this recipe!) If you are exceptionally coordinated, you can flip the omelette like REAL chefs do; if not, use an extra-wide spatula to turn it over. Cook to desired doneness of eggs. (If you like your eggs a lil’ runny, you do not have to flip the omelette.) Fold a slice of cheese diagonally and tear in half, then place on half of omelette. Fold omelette. Remove from skillet and serve with toast. Ice-cold chocolate milk — preferably the kind you mix yourself using Nestlé Quik — is the perfect drink to go with your omelette and toast.

(I intended to make one of these for breakfast today but ended up having scrambled eggs with cheese. No toast, and a Coke instead of chocolate milk.)