In a small bowl toss mixed salad greens, halved cherry tomatoes and sliced cucumber with 1 tbsp extra-virgin olive oil, 1 tsp fresh lemon juice and a pinch of salt and pepper. Set aside at room temperature while you make the omelette.

Beat eggs

Crack 3 large eggs into a bowl, add 2 tbsp whole milk, 1 tsp salt, 1/2 tsp black pepper and the chopped chives and parsley. Whisk until mixture is uniformly pale and slightly frothy (about 30–45 seconds).

Cook omelette

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl until it foams but does not brown. Pour the egg mixture into the pan and let it sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly glossy (about 1–2 minutes). Sprinkle 1/4 cup grated Gruyère over one half of the omelette.

Fold and finish

Carefully fold the omelette in half over the cheese. Let it cook another 20–30 seconds to melt the cheese through, then slide onto a plate. Taste and adjust seasoning with a small pinch of salt and pepper if needed.

Plate

Place the omelette alongside the dressed mixed greens. Garnish with a bit more chopped chive if desired and serve immediately.

Drinks — Mimosas, Bellinis, Bloody Marys (make two total drinks)

Mimosas (2 servings)

Chill champagne flutes. Pour 250 ml chilled orange juice evenly into 2 flutes (about 125 ml each). Top each slowly with 375 ml Brut or Prosecco, pouring about 187 ml per glass, so the ratio is roughly 2 parts sparkling wine to 1 part juice. Do not stir. Garnish each with an orange slice on the rim. Serve immediately.

Bellinis (2 servings)

Chill flutes. Spoon 125 ml peach puree into a small pitcher and gently pour 375 ml chilled Prosecco over it, stirring once lightly to combine (about 187 ml Prosecco per glass). Pour into two flutes and garnish each with a thin peach slice. Serve right away.

Bloody Marys (2 servings)

Fill two tall glasses with ice. In a shaker or pitcher combine 120 ml vodka, 300 ml tomato juice, 15 ml fresh lemon juice, 2 tsp Worcestershire sauce, 4 dashes hot sauce, 1/2 tsp celery salt and 1/4 tsp black pepper. Stir or roll gently (do not shake vigorously). Pour evenly into the two prepared glasses. Garnish each with a celery stalk and an optional lemon wedge. Adjust hot sauce and Worcestershire to taste.

Service note

This prix-fixe includes one entree and two drinks. Prepare the entree and selected drink pair (two identical drinks or one of each drink type) so both drinks are chilled and poured right before serving to preserve bubbles and freshness.

Finishing

Taste and adjust seasoning across entree and drinks as desired. Serve the omelette hot with the dressed greens and present two chilled beverages alongside.