Ronnie's Notes
Omelets are amazingly forgiving and this one is no exception. You can use dry cottage cheese, pot cheese, feta, cheddar, or mozzarella instead of the Swiss and regular, chopped tomatoes for the grape tomatoes. Add chopped scallions if you like. Omelets are always wonderful when you serve them with crusty bread.
Instructions
Beat the eggs with the milk, salt, pepper, and herbs.
Melt the butter in an omelet pan or other skillet with rounded sides over medium heat.
When the butter has melted and looks foamy, add the eggs.
As the edges of the eggs begin to set, use a rigid spatula to push the edges toward the center of the pan while tilting the pan to let uncooked portions move to the exposed surfaces.
Keep pushing the eggs and tilting the pan until the eggs are almost set, but still creamy and shiny.
Spoon the tomatoes and cheese on top of the eggs, down the center.
Fold the omelet in half or in thirds.
Slide out onto a serving plate.
Makes 2 servings.