Mixed Herb Omelet

2 teaspoon of finely chopped mixed herbs
2 eggs
¾oz of butter
Salt and pepper to season
A 6 inch in diameter frying pan or skillet

Start by breaking two eggs into a basin, then with a fork gently mix together the egg whites and yolks. Now season with salt and pepper, add the herbs and half the butter (cut into small pieces). Then put the empty frying pan on the heat to warm, so that when the butter is added it will begin to melt. Now put the rest of the butter into the pan and tilt the pan so that the butter melts and coats the sides and base. When the butter is hot and becomes frothy pour in the eggs, tilt the pan so that the egg covers the base. Then with a tablespoon draw cuts in the omelet, this lets the liquid run through and cook, continue cutting until the omelet is almost set. When just set loosen the edges with a palette knife and shake the pan to loosen the bottom of the omelet, fold the omelet over and turn on to a warm plate. Serve.

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