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1. Whisk 2 large eggs, 2 tablespoons milk and a pinch of kosher salt in a medium bowl until very well combined.
2. Meanwhile, preheat a small nonstick skillet over medium-high heat. Once the skillet warm, add 1 tablespoon of butter, then swirl the pan to distribute the butter as it melts.
3. Once the butter stops sizzling and the foam subsides, add the eggs. Pause to the let the eggs heat slightly.
4. Stir vigorously with a heat-proof rubber spatula, making sure to include the sides of the egg mixture so it cooks evenly.
5. Once the omelet is almost set but still custardy, hold the skillet at a 45-degree angle to the stove and carefully fold the omelet like a business letter. The underside should not have any browning on it.
6.Transfer to a warm plate serve with a pinch of salt and freshly chopped fine herbs, such as parsley, chives, chervil and/or tarragon.

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