In a bowl, beat the eggs and milk. Add 30 ml (2 tbsp.) fresh herbs and the green peas and mix well. Season with pepper and set aside.
In a large skillet, brown the chorizo slices over medium heat until golden. Set aside.
In the same skillet, melt butter over medium heat. Once butter begins to bubble, pour in egg mixture. Cook over low heat for a few minutes. Using a spatula, carefully mix the egg mixture.
When the edge of the eggs has set but the middle is still runny, spread the chorizo and goat cheese over one half of the omelette. Fold the omelette in half and continue cooking for 2 minutes or until you get a desired consistency. Slide onto a plate and garnish with 15 ml (1 tsp.) fresh herbs. Serve immediately with toasted bread and a green salad.
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