Cheddar-Chive Folded Omelets with Buttered Toast

Steps

1. Prepare first: shred the cheddar, slice the green onion tops, and halve the cherry tomatoes. Divide the butter into 8 g for the toast and 16 g for the omelets (4 g per omelet).
2. Whisk the eggs with the whole milk, the salt and the black pepper until no streaks of white remain.
3. Toast the whole-wheat bread, spread it with the 8 g of butter for the toast, and keep it warm.
4. Heat an 8-inch nonstick skillet over medium-low heat and melt one quarter of the omelet butter.
5. Pour in one quarter of the egg mixture. Stir gently with a spatula for 20 seconds, then let it set, tilting the pan so loose egg runs to the edges, until the top is just barely moist.
6. Scatter one quarter of the cheddar and one quarter of the green onion over half of the omelet. Cook until the egg reaches 160°F (71°C) and the cheese starts to melt, about 1 minute more.
7. Fold the omelet over the filling and slide it onto a plate.
8. Repeat with the remaining omelet butter, egg mixture, cheddar and green onion, one quarter at a time, for 3 more omelets.
9. Serve each omelet with the buttered toast and the cherry tomatoes on the side.