Fluffy Herb Omelette with a Touch of Oil

1.In a small bowl, crack the eggs and whisk them together until the yolks and whites are fully combined. Season with salt and pepper to taste.

2.Heat the olive oil in a non-stick skillet over medium heat until it shimmers.

3.Pour the whisked eggs into the skillet, tilting the pan to ensure the eggs cover the bottom evenly.

4.As the edges begin to set, gently lift them with a spatula, allowing the uncooked eggs to flow underneath.

5.Once the eggs are mostly set but still slightly runny on top, sprinkle the chopped parsley and chives evenly over one half of the omelette.

6.Carefully fold the other half of the omelette over the herbs and let it cook for another minute until fully set.

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