2 large eggs
Sea salt and freshly ground pepper
1/2 tablespoon minced fresh tarragon
1/2 tablespoon minced fresh chives
1/2 tablespoon minced fresh chervil or parsley
1 teaspoon unsalted butter

Crack the eggs into a medium bowl and season with salt and pepper. Whisk the eggs well using a fork. Add the tarragon, chives and chevril and whisk some more.

Heat a medium frying pan over medium heat until hot. Melt the butter until it sizzles. Add the eggs and spread them evenly by lightly twirling the pan. Cook until the omelet is set, browned at the edges and all (or most) liquid is gone, about 1 minute. Using a spatula fold the omelet over in half and transfer to a plate.

Serves 1