French Omelette

Ingredients

• 3 eggs
• 2 knobs butter
• 1 tsp parmesan
• 3 chopped tarragon leaves
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• 4 tbsp gruyère

Method

Warm a 20cm non-stick frying pan on a medium heat. Beat the eggs in a bowl so they just break up and mix. Drop a knob of butter into the pan so it sizzles but doesn't brown. Season the eggs with parmesan, salt and pepper and pour into the pan. Let them bubble for a couple of seconds, then gently draw the mixture in from the sides so it gathers in soft folds in the centre. Stir again to combine cooked and uncooked egg, stopping while it still looks soft and moist. Shake the pan to settle, add the herbs and cheese, then fold and tip onto a plate. Glaze with the second knob of butter and serve immediately.