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Break the eggs into a bowl. Mix them up with a wooden spoon but without whisking them, or you'll get scrambled eggs.
Season with salt and pepper and stir in the milk.
Heat the butter in a non-stick frying pan until it is foaming gently but not turning brown.
Pour in the egg mixture, stirring cautiously with the wooden spoon, and drawing the mixture in from the edges for a neat defined circle of sorts. (If you're adding extras, now is the time to toss them in.)
Once the bottom half of the eggy puddle has set, stop stirring and allow it to cook for around half a minute.
Now, with a long, thin spatula, fold one half of the circle over the other.
Slide onto a warmed plate. It should be just turning brown on the pan side but still yellow on the inside.
Have another go.