Herb omelette (Omelette aux fines herbes)

1. Chop the fresh parsley, tarragon and chives very finely.

2. Loosen the eggs in a bowl with a fork, season with salt and pepper – don't whip them frothy, just combine.

3. Melt the butter in a non-stick pan over medium heat until it foams gently.

4. Pour in the eggs and, drawing the edges inwards and moving the pan, set them soft within a few seconds.

5. Scatter over the herbs while the top is still slightly creamy.

6. Fold the omelette in half or in three and serve at once, still soft.

Tip: The secret of a French omelette is quick, low heat and a soft centre – don't overcook it and it stays silky. Add the fresh herbs at the end so they keep their vivid aroma.