Classic French Omelette

Method

1. 1Beat eggs with salt, pepper and half the herbs till fully smooth (no separation).
2. 2Heat butter in a small non-stick pan on medium; swirl till foaming.
3. 3Pour eggs in, stir constantly with a spatula for 20 seconds, then stop.
4. 4Lower heat, let the bottom set 30 seconds without browning.
5. 5Tilt the pan, fold one third over with the spatula, then the other third.
6. 6Roll onto a plate seam-side down; scatter remaining herbs — Julia Child's golden rule: never let it brown.