OMLETTE

Omlettes are bastards. They are humblers. Out there there are people who can make perfectly done omlettes, lightly browned on the outside, a tad runny in the middle, and folded into neat thirds with a tap of the handle. For them, a handful of herbs sublimates. I am not one of them, I suck at omlettes. The taste is just eggy and has the appearance of scrabled eggs left to cook too long on one sidea .
7 eggs, a splash of milk (maybe this is the problem), chopped parsley, chopped sundried tomatoes left to sit for 20 minutes. Melted some butter in the pan, poured in half the mixture, when set a little, a handful of chopped tomatoes, fold unsuccessfully, and slither out onto plate.