Crack four large eggs into a medium mixing bowl, pour in a splash of milk, add salt and pepper, and whisk until slightly frothy.

Place a non-stick skillet over medium heat and add a tablespoon of butter or oil, swirling to coat.

Pour the egg mixture into the skillet and cook undisturbed for about 1 minute until edges are firm and center is slightly runny.

Lift the edges of the omelet with a spatula to allow uncooked egg to flow underneath.

When the eggs are nearly set, sprinkle cheese over one half of the omelet, fold the other half over, and cook for an additional minute.

Carefully slide the omelet onto a plate, garnish with fresh herbs, and serve immediately.