| • | In a mixing bowl beat the eggs with the salt and pepper until it starts bubbling.
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| • | Beat in the milk, mint, parsley, scallions, and cheese. In a heavy skillet melt the butter over moderate heat.
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| • | Pelt in the egg mixture and spread it out evenly.
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| • | Reduce the heat to low and cover it fully and cook until the edges of the omelet begin to get firm.
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| • | Uncover and run a spatula around the edges to keep it from sticking to the pan.
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| • | When the center of the omelet is almost firm, place a plate over the skillet and invert, dropping the omelet onto the plate.
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| • | Gently slide it back into the pan, cover, and cook for a few minutes longer until the underside is lightly browned.
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| • | Slide out onto a serving plate, cut into wedges, and serve at once. |
