Herb Omelet - cooking recipe

Ingredients

12 None eggs, at room temperature
2 tbsp finely chopped fresh flat-leaf parsley
1 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh chervil
2 tbsp finely chopped fresh chives
2 tbsp butter
1 tbsp olive oil

Preparation

In a large bowl, lightly whisk eggs, herbs and 1/3 cup water until combined.
Heat one-quarter each of the butter and oil in small omelet pan. When butter is just bubbling, add one-quarter of the egg mixture; tilt pan to cover bottom with egg mixture. Cook on medium heat until omelet is just set. Use a spatula to lift and fold omelet in half; cook for 30 seconds. Carefully slide omelet onto serving plate.
Repeat with remaining butter, oil and egg mixture (wiping out the pan after each omelet), to make 4 omelets. Serve immediately.