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classic fine herbes omelet

featuring faerie's fine herbes

3 large eggs
¼ tsp water
2 tbsp fine herbes
1½ tsp unsalted butter or margarine
salt and pepper

Mix the eggs, water and herbs in a bowl and beat with a fork.
Melt the butter in a small teflon skillet.
When hot, pour the egg-herb mixture into the center of the skillet and cook over medium low.
Heat, stirring the eggs with a fork, so the runny part flows between the set curds.
Continue until eggs are about halfway set. Add salt and pepper to taste.
Without additional stirring, allow omelet to cook. When the eggs are mostly set, the omelet is ready.
Using a fork or spatula, fold in half in the pan. Invert onto a plate and serve.