Herb Egg Omelet
Serves 2

4 eggs
2 tablespoons butter
salt and pepper
2 tablespoons chopped fresh herbs (basil and parsley are my favorite)
In a bowl, lightly beat eggs, add seasonings and herbs. Heat butter in a saute pan until foam subsides. Pour eggs into pan; let them set for a few seconds, stir with a fork, shaking pan gently. Move set eggs toward center of pan, tilting pan to distribute uncooked eggs to bottom of pan. Shake pan again to loosen eggs and remove from heat. Slide half of the omelet onto plate and fold the other half over with the lip of the pan. Garnish with fresh herbs chosen for the omelet. Other herb options might be dill or chive with parsley.