Fluffy One-Egg Omelette with Fresh Herbs and Cheese

1In a small bowl, crack the egg (1 large) and add the milk (2 tablespoons). Whisk together until well combined and slightly frothy.

2Heat a non-stick skillet over medium heat and add the butter (1 tablespoon). Allow it to melt and coat the bottom of the skillet.

3Once the butter (1 tablespoon) is melted and bubbling, pour the egg (1 large) mixture into the skillet, tilting the pan to spread it evenly.

4Cook for about 1-2 minutes, or until the edges start to set. Gently lift the edges with a spatula to allow uncooked egg (1 large) to flow underneath.

5When the top is still slightly runny but the edges are set, sprinkle the shredded cheese (1 tablespoon) and fresh herbs (1 tablespoon) over one half of the omelette.

6Carefully fold the other half of the omelette over the cheese and herbs using a spatula. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the omelette is cooked through.

7Slide the omelette onto a plate, season with salt and pepper to taste, and serve immediately.