Prep: 1. Chop chives and tarragon. 2. Crack eggs into a bowl and add a pinch of salt. 3. Whisk together and stir in two-thirds of herbs. Set aside. Make: 1. Melt butter in a pan over medium heat, making sure pan is coated evenly. 2. Pour 1/4 of whisked eggs in pan and continue to cook over medium heat until eggs begin to set, but not cooked through, ~3 minutes (eggs will continue cooking off the heat). 3. Season with salt and pepper, and then begin to fold. 4. Transfer to plate, sprinkle with remaining tablespoon of herbs and a pinch of salt. 5. Repeat steps 1-4 until egg mixture is finished.
This is a classic version of the omelette with no fillings, feel free to add veggies, meat, or cheese as desired. We love to use omelettes to use-up any extra veggies and herbs at the end of the week.