Crack the eggs into a bowl, and whisk them until well combined. Season with salt and pepper. If desired, add finely chopped fresh herbs for extra flavor.

Place a non-stick skillet over medium-low heat. Add the butter, allowing it to melt and coat the bottom of the pan evenly.

Pour the whisked eggs into the pan. Allow them to set briefly, and then gently swirl the pan to spread the eggs evenly across the surface.

Using a spatula, lift the edges of the omelette and tilt the pan to let the uncooked eggs flow to the edges.

Once the omelette is mostly set but still slightly runny on top, fold it in half using the spatula. Slide it onto a plate with the seam side down.

If desired, garnish the omelette with additional fresh herbs. Add extra salt and pepper to taste.