In a large mixing bowl, beat the eggs until slightly frothy. Stir in the milk, Worcestershire sauce and salt and pepper.
In a large skillet over medium-low heat, melt the butter. Pour in the egg mixture. As the egg sets,lift the edges of the omelette and tilt the pan slightly to allow uncooked egg to reach the pan's surface.
When egg is nearly completely set, cover the pan and cook two more minutes until the surface looks dry. Top one half of the omelette with the cheese and chopped green onion. Fold in half.
Garnish with a extra chopped green onion.
This a very nice Cheddar Onion Omelette... so good with whole wheat toast and hashed browns.
Mr Breakfast would like to thank Bennett for this recipe.
