This recipe adapted from ГОСТ (set of technical standards in USSR), so this is omelet from my childhood. Very common breakfast in Soviet Russia eateries. It is prepared from an equal parts of eggs and milk, baked in the oven or cooked in the skillet with butter or margarine. The structure of the omelet is stable but creamy.
1 cup milk
1 tsp. unsalted butter
Crack the eggs in a small bowl and season with salt and pepper. Add milk, mix with fork or with a mixer on the lowest speed, do not over mix, just combine all together. Strain through a sieve.
The first (fast) method: butter ramekins or 9 inch pie dish, fill with egg-n-milk mixture in 2/3. Bake 30 minutes in preheated 400F oven. Serve hot.
The second method: place two butter greased ramekins in baking pan, fill with egg-n-milk mixture in 2/3. Place pan on rack in center of 185 F oven; pour very hot water into pan to within 1/2 inch of top of ramekins. Bake until top is slightly brown about hour or more. Serve hot.
I made my omelet (the first method) with 4 oz. Better-n-eggs (equivalent of 2 eggs) and 1% milk (measured out of a egg cup). My serving is about 111 calories.
(Update photo from august, 2012)