Instructions

1. 1

   Wash the herbs, pat them dry and chop finely. Whisk the eggs with the cream, salt and pepper in a bowl.

2. 2

   Melt a quarter of the butter in a non-stick pan over medium heat and pour in a quarter of the egg mixture.

3. 3

   As the edges set, gently pull the mixture toward the center with a spatula so the liquid egg runs underneath. Scatter over the herbs while the surface is still creamy.

4. 4

   Fold the omelette over once, slide it onto a plate and prepare the remaining three omelettes the same way.