Heat two tablespoons of Olio EVO DOP Terre di Siena in a pan, add the herbs, half a glass of water and cook for a few minutes, until the water has been absorbed. Pour half a glass of Conegliano Valdobbiadene Prosecco Superiore DOCG Brut. In a bowl, beat the eggs with salt, pepper, milk and Parmigiano Reggiano DOP, then add the herbs.
Pour into the pan and cook the omelette, turning halfway through cooking. Serve hot.