Combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herb, salt and pepper and whisk with a fork.
Preheat an 8-inch non-stick sauté pan medium hot and swirl the olive oil in the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.