Alpine Herb and Cheese Omelette

Instructions

1. 1In a medium bowl, whisk together the 3 large eggs, 1 tablespoon of milk, 1 teaspoon of alpine herb mix, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
2. 2Place a small non-stick skillet, about 20.32 cm in diameter, over medium heat. Add the 1 teaspoon of butter or olive oil to the skillet and let it melt or heat until it shimmers, approximately 1 to 2 minutes.
3. 3Pour the whisked egg mixture into the heated skillet. Let it cook undisturbed for about 1 to 2 minutes, or until the edges begin to set.
4. 4Using a heatproof spatula, gently lift the cooked edges of the omelette and tilt the skillet so the uncooked egg mixture flows underneath. Repeat this process around the edges until most of the liquid egg has flowed underneath and the omelette is mostly set but still slightly moist on top, about 2 to 3 minutes.
5. 5Sprinkle the 1/4 cup of Swiss cheese evenly over one half of the omelette.
6. 6Carefully fold the other half of the omelette over the cheese using your spatula. Cook for another 1 to 2 minutes, or until the cheese is melted and the omelette is cooked through to your liking.
7. 7Slide the finished omelette from the skillet onto a plate. Serve immediately.

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