Classic Herb Omelet with Toasted Bread

1.In a medium bowl, whisk the eggs with milk, a pinch of salt, and pepper until well combined and slightly frothy. Stir in the fresh herbs.

2.Place the bread slices in a toaster or under a broiler until golden brown and crisp. Spread a little butter on them while they are still hot.

3.Heat olive oil and half of the butter in a non-stick skillet over medium-low heat.

4.Pour the egg mixture into the skillet. Let the eggs sit for a few seconds, then use a spatula to gently push the cooked edges toward the center, allowing the uncooked egg to flow to the edges.

5.When the top is mostly set but still slightly moist, fold the omelet in half.

6.Slide the omelet onto a plate and serve immediately alongside the warm toasted bread.