Ingredients
3 large eggs
Salt to taste
Black pepper to taste
1 tbsp butter
Fresh herbs (such as parsley, chives, or tarragon) for garnish
Directions
1. Crack the 3 large eggs into a bowl and season with a pinch of salt and black pepper to taste.
2. Whisk the eggs until the whites and yolks are well combined.
3. Heat a non-stick skillet over medium-low heat and add the tablespoon of butter. Allow it to melt and coat the bottom of the pan evenly.
4. Once the butter is melted and slightly bubbling but not browned, pour the whisked eggs into the skillet.
5. Using a rubber spatula, gently stir the eggs in a circular motion, scraping the edges of the pan to keep the eggs moving and preventing them from sticking.
6. As the eggs begin to set but are still a bit runny on top, stop stirring and let them cook for a few more seconds to firm up slightly.
7. Tilt the skillet to one side and carefully fold the omelet in thirds, using the spatula to help shape it.
8. Slide the folded omelet onto a plate, seam side down.
9. Garnish with fresh herbs of your choice, such as parsley, chives, or tarragon.
10. Serve immediately.