|Milk||1⁄3 Cup (5.33 tbs)|
Beat eggs slightly; beat in milk and seasonings.
Heat butter in 10-inch skillet; pour in omelet mixture and cook slowly.
Run the spatula around edge, lifting to allow uncooked portion to flow underneath.
When egg is set but still shiny, loosen edge; roll or fold one half over.
Serve on warm platter with Chicken Sauce.