Savory Omelette with Creamy Herb Sauce

Step 1: Have all herbs minced.

Step 2: Sauce: In a small saucepan, melt tablespoon of butter over medium-low heat.

Step 3: Stir in the flour to create a paste and cook for 1 minute while stirring constantly and season lightly.

Step 4: Slowly whisk in the heavy cream and broth, ensuring there are no lumps.

Step 5: Continue to stir until the sauce thickens, about 3-4 minutes.

Step 6: Stir herbs into the sauce and season the sauce to taste.

Step 7: Remove the sauce from heat, keep warm, pour over omelet.

Step 8: Eggs: In medium mixing bowl, whisk the eggs with the milk, salt, and black pepper until well combined and slightly frothy.

Step 9: Heat 1 tablespoon of butter in a non-stick skillet over medium heat.

Step 10: Once the butter has melted and starts to foam, pour the egg mixture into the skillet.

Step 11: As the omelette starts to set, use a spatula to gently pull the edges toward the center, allowing uncooked eggs to flow to the edges.

Step 12: When the eggs are almost set but still slightly runny, sprinkle the chopped chives and grated cheddar cheese over one-half of the omelette.

Step 13: Using the spatula, fold the other half of the omelette over the filling.

Step 14: Slide the omelette onto a serving plate.

Step 15: Pour sauce over it.