Cheese Curd Omelet

Prep the cheese curds: If your cheese curds are cold, let them come to room temperature for about 15 minutes. This helps them melt better inside the omelet. Break any large curds into smaller, bite-sized pieces.

Saute the vegetables (if using): If adding onions and peppers, saute them in a little butter until softened, about 3-4 minutes. Set aside.

Beat the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Don't overbeat - just until the whites and yolks are combined.

Heat the pan: Melt butter in a nonstick skillet over medium-low heat. Swirl to coat the entire bottom of the pan. Wait until the butter is foamy but not browning.

Pour in the eggs: Pour the egg mixture into the pan. Let it sit for about 30 seconds until the edges begin to set. Using a rubber spatula, gently push the cooked edges toward the center while tilting the pan to let raw egg flow to the edges.

Add the cheese curds: When the eggs are mostly set but still slightly wet on top, arrange the cheese curds and sauteed vegetables over one half of the omelet.

Fold and finish: Carefully fold the empty half of the omelet over the filled half. Let cook for another 30 seconds to 1 minute to melt the curds. The curds should be gooey and stretchy, not completely melted.

Serve Wisconsin style: Slide the omelet onto a warm plate. Garnish with fresh chives. Serve with crispy bacon, buttered toast, and - because this is Wisconsin - extra cheese curds on the side. A glass of cold milk completes the dairy state experience.