For the herb omelet, first melt butter in a pan and carefully sauté the herbs in it over a low flame. Attention: The herbs must not be browned!
In the meantime, mix eggs with salt, pepper, Parmesan cheese, flour and milk to a liquid pancake batter. Carefully pour over the herbs, stir well. When a firm crust has formed on the bottom, turn dough and finish baking. (Add more butter to taste to make the other side crispy as well).
Arrange herb omelet on plates and serve.
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