In a bowl, whisk the eggs, milk, salt, and black pepper until smooth and slightly foamy.
In a nonstick skillet over medium heat, melt 1 tablespoon of butter. Add the mushrooms and sauté for 4 to 5 minutes, until softened and golden brown. Remove from the skillet and set aside.
Wipe out the skillet and melt the remaining tablespoon of butter over medium heat. Pour in the egg mixture and cook without stirring for 1 to 2 minutes, until the edges begin to set.
Gently lift the edges of the omelet with a spatula to allow the uncooked egg to flow underneath.
Once the omelet is almost set but still slightly runny on top, add the sautéed mushrooms, chives, parsley, and cheese (if using) to one half.
Gently fold the omelet over the filling and cook for another 1 to 2 minutes until set.
Slide the omelet onto a plate, garnish with additional herbs if desired, and serve warm.
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Calories: 290 per serving
Servings: 2
