Instructions

1. In a medium bowl, whisk together the eggs until they are well beaten and slightly frothy.
2. Stir in the finely chopped parsley, chives, and tarragon. Season the mixture with salt and black pepper, and whisk again to ensure even distribution of the herbs and seasoning.
3. Place a non-stick skillet over medium heat and add the butter. Allow it to melt completely and coat the bottom of the skillet.
4. Pour the egg and herb mixture into the skillet. Let it cook undisturbed for a few seconds until the edges start to firm up.
5. Use a spatula to gently push the cooked edges of the omelette towards the center. This allows the uncooked egg to flow to the edges and cook evenly.
6. Continue this process until the omelette is mostly set but still slightly runny on top.
7. Fold the omelette in half by lifting one edge and gently flipping it over the other side.
8. Let the omelette cook for another minute to ensure it's fully cooked and the herbs are heated through.
9. Slide the finished Omelette aux Fines Herbes onto a plate and serve immediately. This dish is best enjoyed hot.