Steps
1. Crack the eggs into a bowl and add milk, salt, and pepper. Whisk until fully combined and slightly frothy.
2. Stir in the chopped parsley and chives.
3. Heat butter in a non-stick skillet over medium heat until melted and slightly bubbling.
4. Pour the egg mixture into the skillet and cook without stirring for about 2 minutes, until edges begin to set.
5. Gently lift edges with a spatula, tilting the pan to let uncooked eggs flow underneath.
6. When the top is almost set but still slightly runny, fold the omelette in half.
7. Cook for another 30 seconds, then slide onto a plate and serve immediately.