In an omelet or saute pan melt the butter over Medium-High heat.

In a small mixing bowl whisk together the eggs and milk until fully combined and frothy. Add the black pepper and whisk in.

Pour the egg mixture into the heated pan, swirl the pan to allow the eggs to evenly cover the bottom of the pan and reduce heat to Medium. Allow eggs to cook, undisturbed, other than occasionally swirling the pan, allowing uncooked eggs to settle on the outer edges of the pan. Cook until the top of the omelet is only slightly moist with uncooked egg about 3-3 1/2 minutes.

Sprinkle the herbs and cheese over the top surface of the omelet. Using a pliable heatproof spatula (silicon works great) gently run the tip of the spatula underneath the edge of the omelet to ensure it is free from the pan.

Slide the spatula further underneath the omelet and fold the omelet over creating a half circle, sealing the inside of the omelet. Allow to cook, folded over, about 10 seconds or until the cheese if fully melted.

Remove from heat. Slide the spatula underneath the portion of the omelet still in the pan and carefully slide the omelet from the pan onto serving plate. Serve immediately.