Cut the broccoli into small pieces. Add them to a pot of boiling water (or a steamer basket over boiling water) and cook for 3 minutes or until it’s slightly tender but still has a crisp texture. Drain and set aside.

Crack the eggs into a bowl and add the milk, salt, and pepper.

Whisk the eggs until well beaten, and the mixture becomes slightly frothy. Set aside.

Place a non-stick skillet over medium heat and heat the butter or cooking oil.

Add the broccoli to the skillet and sauté for 1-2 minutes until it's heated through.

Pour the beaten egg mixture over the broccoli in the skillet.

Tilt the pan to spread the eggs evenly. Allow the eggs to cook and set around the edges.

Sprinkle the shredded cheddar cheese evenly over one half of the omelet.

Once the edges of the omelet are set and the center is just slightly runny, use a spatula to fold the omelet in half, covering the cheese.

Cook for an additional 1-2 minutes until the cheese melts, and the omelet is cooked to your desired doneness. Be careful not to overcook, as the eggs will continue to cook when off the heat.

Slide the omelet onto a plate, and if desired, garnish with fresh herbs.