0.5 tbsp olive oil
1.0 tbsp whole milk
1.0 tsp freshly chopped chives and parsley
Put the olive oil in a 15cm omelette pan over a medium heat. Meanwhile, beat together the eggs, milk and herbs in a bowl. Season with pepper. Once the oil is sizzling, tip the mixture into the pan, swirling to coat the pan evenly. As the mixture begins to set, gradually push the runny edges of the omelette into the centre of the pan using a fish slice or spatula.
Continue to cook for a further 3-4 minutes or until almost set, then use a spatula to push the omelette onto a plate, folding it as you go. Serve immediately, ensuring the eggs are thoroughly cooked.