Git Crackin'

All doods MUST know how to cook a killer breakfast. It's, like, in their DNA or something. There's nothing more relaxing on a weekend morning than completely destroying a kitchen, then immediately taking a well-deserved three-hour nap. After all, you just worked hard, slaving over a hot stove, and need a break, right? Of course you do.

Ham Omelette

Ingredients

• 2-3 large eggs
• splash of milk
• 4-6 oz. ham, diced (2-4 deli slices)
• 2-4 oz. cheese (any will do—preferably use cheddar, swiss or american)
• butter or cooking oil
• salt
• pepper

Directions

1. In a bowl, beat eggs and milk with a fork or beater, folding in as much air as possible. This will make the omelette fluffy.
2. Add 1/2 tsp. salt.
3. In a 7-in. skillet, add butter or cooking oil on medium-low heat.
4. Add egg mixture, diced ham, and sprinkle 1/2 tsp. pepper.
5. Using a spatula, move the egg mixture around so that the runny egg on top can get underneath the solidifying egg at the bottom of the skillet. The goal is to make one solid, flat, round egg as fast as possible.
6. Once you have no more runny egg liquid, flip the entire omelette over. This can be tricky, as the omelette might rip. Most people don't flip their omelettes, but then again, I'm not most people.
7. As soon as you flip the omelette, place your sliced/shredded/diced/crumbled cheese on top. You only have about 30-45 seconds, so put the cheese on as soon as you can.
8. About 30-45 seconds after flipping, remove the skillet from heat. With a dinner plate at the ready, slide the omelette out of the skillet, and 'fold' the second half on top of the first half.