Classic French Omelette

1.Crack the eggs into a mixing bowl. Add a pinch of salt and pepper. Beat the eggs gently with a fork until the yolks and whites are combined.

2.Heat a non-stick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan.

3.Once the butter is foamy and just starting to brown, pour in the beaten eggs. Stir gently with a spatula, pulling the cooked eggs from the edge to the center.

4.When the eggs are almost set but still slightly runny in the middle, sprinkle the chopped chives and parsley over half of the omelette.

5.Use the spatula to fold the omelette in half over the herbs.

6.Let the omelette cook for another 10 seconds, then slide it onto a plate. Serve immediately.