2 eggs
4 tablespoons chèvre
5 small ripe cherry tomatoes, quartered
pinch of thyme
pinch of sea salt
freshly ground black pepper
1 tablespoon milk
1 tablespoon butter
1 tablespoon water

In a medium bowl, beat the eggs, milk, a small pinch of salt, and pepper together with a fork (don’t over beat).  Heat an omelette pan to medium high, coat pan with butter.  Pour eggs in the pan while using one hand to move the pan around vigorously and in a circular motion.  Allowing eggs to be cooked in one thickness throughout the pan.  Lower the heat to lowest temperature. Add chèvre, tomatoes, and a pinch of thyme on one half of the omelette.  Once the eggs get to the consistency that you want on the top, flip the omelette over to a half moon and pour water in the pan.  Cover for no more than one minute. Uncover and evaporate any liquid.  Plate omelette, salt & pepper to taste.