2 eggs, room temperature (preferably free-range organic)
2 tablespoons unsalted butter
Salt & Pepper
Chopped Fine Herbs for garnish, such as parsley, chives and tarragon
Pre-heat medium non-stick skillet over medium-low heat. Add butter and melt until small bubbles appear on the surface.
Meanwhile, whisk eggs in a small bowl until well-combined. There should be no streaks of whites and within the yolks. This should take at least 1 minute. Season with salt and pepper.
Add eggs to skillet and immediately begin to stir in a figure 8 motion using a rubber spatula. Agitate the eggs in the pan constantly until they begin to slightly set, about 45 seconds to 1 minute. When eggs are still slightly wet yet small curdles have formed, spread eggs in an even layer in the skillet and allow to set for 1 minute. Once set, starting from one side of the skillet begin to roll the omelette onto itself. Gently roll onto a plate and top with herbs.