French Omelette aux Fines Herbes

Ingredients

• 3 large eggs
• 1 tsp cold butter plus more for cooking
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh flat-leaf parsley
• 1 tsp fresh tarragon
• Salt and white pepper

Method

1. Crack eggs into a bowl and beat vigorously with a fork until homogenous. Season lightly with salt and white pepper.
2. Heat an 8-inch non-stick pan over medium-high. Add butter, let it foam and stop foaming.
3. Pour in eggs. Using a spatula, immediately begin stirring in small circles while shaking the pan. Stop stirring when eggs are barely set but still glossy.
4. Sprinkle herbs across the center. Tilt pan and fold omelette over itself using the spatula.
5. Roll out onto a warm plate, seam-side down. It should be pale yellow with no color.