To make this omelette, take two eggs and separate them.
Beat the whites till they peak.
Mix the egg yolks with herbs, salt and pepper (and if you want a tablespoon of milk - I prefer without).
Slowly, and gently fold the yolk herb mix into the whites.
Heat a pan with a thin layer of oil.
Pour in the egg mixture.
Leave to cook for a couple of minutes until you can move the egg around in one piece.
If you are brave, flip it, pancake style (I prefer to use a second pan!)
Serve and eat.
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