Omelette aux Fines Herbes

Beat together the eggs, 2 tablespoons herbs, and some salt and pepper in a bowl; add the cream if you’re using it.

Put a 10-inch nonstick skillet over medium-high heat and wait a minute. Add the 2 tablespoons butter; when it melts, swirl it around the pan until its foam subsides, then pour in the egg mixture. Cook, undisturbed, for about 30 seconds, then use a rubber spatula to push the edges of the eggs toward the center. As you do this, tip the pan to allow the uncooked eggs in the center to reach the perimeter.

Continue this process until the omelet is mostly cooked but still quite runny in the center, a total of about 3 minutes (you can cook until the center firms up if you prefer).