Herb & Cheese Omelet Extravaganza

1. Prepare the egg mixture

Crack the eggs into a large bowl. Add the chopped parsley, chives, chervil, tarragon, marjoram, and a few grinds of black pepper. Using a whisk or fork, beat the eggs lightly until they are just combined, then season the mixture with salt to taste.

2. Preheat the pan

Preheat a large (12-inch) heavy or nonstick pan over medium-low heat for about 3 to 5 minutes.

3. Cook the omelet

When the pan is heated, add the butter and allow it to melt. Once the butter starts to foam and then subsides, pour in the egg mixture and increase the heat to medium. As the eggs begin to cook, gently pull the sides of the omelet towards the center with a spatula, allowing the uncooked egg to flow onto the exposed pan. Continue this process, lifting the edges and tilting the pan, until the eggs are mostly set but still slightly runny on top.

4. Add the cheese

Sprinkle the grated Gruyère or cheddar cheese evenly over the omelet. Once the cheese begins to melt, carefully fold the omelet in half over itself using the spatula.

5. Serve the omelet

Slide the folded omelet onto a large plate, rub the top with a bit of butter for extra richness, and serve immediately.