Spring Omelet

Step 1 -In a medium bowl, add the eggs, the milk, and 1/2 teaspoon of the salt and whisk to combine.

Step 2 -In an 8-inch, nonstick skillet over medium-low heat, melt 1 tablespoon of the butter until it is just foaming.

Step 3 -Add 1/2 of the egg mixture to the melted butter and stir gently and continuously with a spatula until there are small pieces of the cooked egg surrounded by the liquid egg.

Step 4 -Stop stirring and cook the omelet until it is just set and shiny, about 30-60 seconds.

Step 5 -Sprinkle the omelet with 1 tablespoon of the herbs.

Step 6 -Use the spatula to loosen the edge of the omelet and roll it up. Transfer it to a plate and keep warm.

Step 7 -Repeat the cooking process to make the second omelet with 1 tablespoon of the butter, the remaining egg mixture, and 1 tablespoon of the herbs.

Step 8 -While the omelets are cooking, in a large pot of salted, boiling water fitted with a steamer, add the potatoes. Cover and cook until they are tender, about 15-20 minutes.

Step 9 -Add the remaining 2 tablespoons of the butter, the remaining 2 tablespoons of the herbs, the remaining salt, and the black pepper to the hot potatoes and toss to combine.

Step 10 -Plate the omelets with the potatoes.

Step 11 -Serve the omelets garnished with more of the black pepper.