Classic French Omelette with Herbs

Crack the eggs into a medium bowl.

If using, add the finely chopped chives and tarragon to the eggs.

Season the eggs with a pinch of salt and freshly ground black pepper.

Whisk the mixture vigorously until well combined and slightly frothy.

Heat an 8-inch non-stick skillet over medium-low heat. Add 1 tablespoon of butter and swirl to coat the pan as it melts.

Pour the egg mixture into the hot pan.

Immediately begin stirring the eggs vigorously with a rubber spatula, scraping the bottom and sides of the pan, until the eggs are about 80% cooked but still very wet and custardy.

Stop stirring and smooth the eggs into an even layer. Let it set for a few seconds.

Tilt the pan and use the spatula to gently roll one side of the omelette over itself towards the center.

Continue rolling and tapping the handle of the pan to encourage the omelette to fold over itself into its classic shape.

Quickly invert the omelette from the pan onto a plate, seam-side down.

While the omelette is still hot, rub the small piece of butter over the top to give it a glossy finish.

Finish with another pinch of salt on top and serve immediately.