sugar snap peas
, trimmed and halved lengthwise
, halved (optional)
WHISK eggs, milk, salt and pepper in a medium bowl.
MELT 1/2 tsp butter in a 10-in. non-stick frying pan over medium. Swirl to coat bottom and sides of pan. Add a quarter of egg mixture and swirl to coat bottom of pan. Cook until edges are set, about 1 min. Cover and cook until top is set, 1 to 2 min. Slide omelette onto a plate. Repeat with 1 ½ tsp butter and remaining egg mixture, transferring each omelette to a separate plate.
MELT remaining 1 tsp butter in pan. Add snap peas and cook until tender-crisp, 2 to 3 min. Stir in chicken and cook until warm, then add basil.
DIVIDE chicken mixture and parmesan among omelettes, then fold in half. Garnish with basil, tomatoes and microgreens.