Fines Herbes Omelet

Directions

1. 1
   In a bowl, beat the eggs with the parsley, tarragon, chives, salt and pepper until light.
2. 2
   In a 10-inch nonstick skillet, heat the butter and oil until the butter begins to foam.
3. 3
   Add the eggs and cook over moderate heat, shaking the pan and stirring constantly with a fork, until tiny curds form and the eggs begin to set.
4. 4
   Stop stirring and allow the eggs to cook undisturbed for 1 minute.
5. 5
   Shake the skillet to loosen the omelet and, using a rubber spatula, fold one-third of the omelet over the center.
6. 6
   Tilt the skillet and turn the omelet out onto a large plate, folding it over itself as you release it from the pan.
7. 7
   Cut the omelet in half and serve immediately.