Omelette with herbs

I made up this omelette years ago on a cold London winter morning and to my surprise turned out too good to be true that i make it as a special treat from time to time. The trick is to use room temperature eggs, season after the omelette has set and not to overpower it with loads of the fresh herbs. Serve with warm toasted bread. Made from love.

P.S. Feel free to add your own spark such as hot sauce, sauteed mushrooms, the list is endless.

Ingredients:

Eggs (room temperature)

Small handful of fresh chopped:

Chives

Tarragon

Parsley 

Small knob of butter

Sea salt

Freshly ground black pepper

Method:

Break the eggs into a bowl add the fresh herbs and beat with an egg lightly. Heat the butter in a frying pan over medium to high heat. Pour the egg mixture into the melted butter and from time to time fold the egg with a rubber spatula to give a fluffy consistency. Season well with sea salt and pepper. Serve with toast, or any bread you fancy.