Fluffy Herb-Infused Omelette with Cheese

1.In a mixing bowl, crack the eggs and add the milk. Whisk together until well combined and frothy.

2.Stir in the chopped parsley, chives, and basil. Season with salt and pepper to taste.

3.In a non-stick skillet, melt the butter over medium heat until it starts to foam but not brown.

4.Pour the egg mixture into the skillet, tilting the pan to spread it evenly. Cook for about 1-2 minutes until the edges start to set.

5.Using a spatula, gently lift the edges of the omelette and allow the uncooked egg to flow underneath.

6.When the top is still slightly runny but the bottom is set, sprinkle the shredded cheese over one half of the omelette.

7.Carefully fold the other half of the omelette over the cheese. Cook for another minute until the cheese melts and the omelette is cooked through but still fluffy.

8.Slide the omelette onto a plate and serve immediately, garnished with additional fresh herbs if desired.