Classic French Omelette with Fresh Herbs

1.Crack the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk the eggs vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.

2.In a non-stick skillet, heat the butter over medium-low heat until it melts and begins to foam, but does not brown.

3.Pour the beaten eggs into the skillet, tilting the pan to ensure the eggs cover the bottom evenly. Allow the eggs to cook undisturbed for about 30 seconds until the edges start to set.

4.Using a spatula, gently stir the eggs, pulling the cooked edges towards the center while tilting the pan to allow the uncooked eggs to flow to the edges. Continue this process until the eggs are mostly set but still slightly runny on top, about 1-2 minutes.

5.Sprinkle the chopped herbs evenly over the surface of the omelette.

6.Using the spatula, carefully fold one side of the omelette over the other to create a half-moon shape. Let it cook for an additional 30 seconds to 1 minute to allow the inside to finish cooking.

7.Slide the omelette onto a plate, seam side down, and serve immediately, garnished with additional herbs if desired.