In a bowl beat the eggs, milk and pepper. This will give you a fluffy omelette.

Heat butter in a pan and then pour in the egg mixture. Add the cheese and chives. Allow the one side to get a light brown color and then flip the omelette and the same for the other side. Roughly 2 mins each side on medium heat.

Remove the omelette from the pan. Place it on the serving plate and top with the already cured trout ribbons.