Classic French Omelette

1.Crack the eggs into a bowl and whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.

2.Add a pinch of salt and freshly ground black pepper to the eggs and whisk briefly to incorporate.

3.Heat a non-stick skillet over medium-low heat and add the butter, allowing it to melt slowly without browning. Swirl the pan to coat the surface evenly.

4.Pour the beaten eggs into the skillet and let them cook undisturbed for about 10-15 seconds until the edges begin to set.

5.Using a rubber spatula, gently stir the eggs in small circles while shaking the pan to encourage even cooking and prevent browning, continuing until the eggs are mostly set but still slightly runny on top, about 30-40 seconds.

6.Sprinkle the chopped chives and parsley evenly over the surface of the eggs.

7.Tilt the pan away from you and carefully fold one third of the omelette towards the center, then fold the opposite side over to create a smooth, tri-fold shape.

8.Slide the omelette onto a warm plate, seam side down, and shape it gently with the spatula to form a smooth, slightly oval appearance.

9.Serve immediately while warm, optionally garnished with a few extra fresh herbs.