Crack eggs into a small mixing bowl and add fresh herbs. Whisk with a metal fork until thoroughly blended and add a healthy amount of salt and pepper to taste.
Heat a non-stick pan over medium heat for about 5 mintues until it's hot. Add butter. The butter should lightly sizzle and move slowly when entering the pan. If the butter melts too quickly, move the pan off the heat to cool. If the butter browns, wipe the pan with a paper towel or a clean kitchen towel and start over.
Pour egg mixture into the pan. Once the eggs begin to set, start mixing with a silicone spatula or fork. Simultaneously shake the pan back and forth with one hand and stir the eggs, in a figure eight pattern, with the other hand until the eggs form a liquidy custard. Don't let the eggs over-solidify or you'll end up with scrambled eggs. At the end of the custard phase, your eggs should form a disc shape that covers the bottom of the pan.
Let the eggs solidify on the bottom of the pan for about a minute. This is a good time to grab a serving plate from the cabinet
Begin rolling the omelette toward the outer edge of the pan, leaving about two inches unrolled toward the edge.
Take the pan off the heat and, while holding the pan in one hand, bang your fist against the pan handle using a hammering motion to loosen the omelette from the other side of the pan.
Tilt and invert the pan in one hand and slightly tilt your plate in the other, letting the rolled omelette fall onto the plate. Tweak as necessary if the shape doesn't look quite right.
Brush the top of the omelette with a pat of butter and then sprinkle chives (or herb of your choice) over the lightly buttered omelette.
Pro Tips
Many European countries use room temperature eggs. If your eggs are refrigerated, you can warm them to room temperature by immersing them in lukewarm water for an hour.
You can use olive oil instead of butter depending on preference and availability. However, the texture and flavor will be different and the omelette will end up brown.
You can use a well-seasoned carbon steel or cast iron pan instead of a non-stick pan though it may be heavy to handle.
Cheese and other fillings are optional additions.
Pair the omelette with a baguette, salad and white wine to create a special 'light' lunch.