Place a castiron or non-skillet skillet on the stove at low-medium heat (3 out of 10).

While the pan is heating up, whisk the eggs in a liquid measuring cup. Whisk until they are a solid yellow color and a steady stream of yellow runs from the whisk when held above the measuring cup.

Chop the fine French herbs of your choice (chives, tarragon, parsely, chervil). Set aside.

Place 1 1/2 tablespoons of butter into the warm skillet. Let it melt, but not brown.

Pour the whisked eggs into the skillet (10" skillet). Add salt and pepper. With a spatula, gently move the egg around to create a circular shape. Keep gently stirring (do not reach the skillet bottom, but lightly, on the top of the egg, move the uncooked egg around.

Add a smidge more of salt and pepper to the egg.

Stirring gently, test the edges of the omelette to see if they are capable of being lifted easily from the pan.

When most of the omelette is cooked (try not to brown the omelette), but a small bit of the egg is uncooked, begin to gently roll the egg on top of itself (about 1 1/2" - 2 inches at a time. Roll until all of the open-faced part of the omelette is rolled up.

Rub the remaining butter on top of the omelette to add a subtle shine and enable the herbs to adhere to the omelette.

Gently move the omelette to a plate, sprinkle with the herbs and serve with a croissant, freshly squeezed orange juice and/or tea.