Fluffy Three-Egg Omelette with Fresh Herbs

1.In a mixing bowl, crack the 3 large eggs and add 2 tablespoons of milk. Whisk together until the mixture is well combined and slightly frothy.

2.Add the chopped fresh chives, parsley, and dill to the egg mixture. Season with salt and pepper to taste, and mix gently to incorporate the herbs evenly.

3.In a non-stick skillet, melt 1 tablespoon of 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. Allow it to cook undisturbed for about 1-2 minutes until the edges start to set.

5.Using a spatula, gently lift the edges of the omelette and tilt the pan to let any uncooked egg flow to the edges. Cook for another 1-2 minutes until the top is just set but still slightly soft.

6.Once cooked, carefully fold the omelette in half and slide it onto a plate. Serve immediately, garnished with additional fresh herbs if desired.