• 3 large eggs
  • 1/4 tablespoon butter
  • Pinch of salt
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley


  1. In a small bowl, crack the eggs and whisk. Add a pinch of salt.
  2. In a nonstick pan over medium-low heat, add butter and allow to melt, but make sure butter does not brown.
  3. Add eggs, and, using a fork, scramble eggs around the middle of the pan to allow small curds to form.
  4. When most of the raw eggs are cooked, start to fold omelette over once.
  5. Add in chopped herbs.
  6. Fold into thirds and place on a plate to serve.