Preheat the oven to very low. In a bowl, whisk the eggs lightly. Add the herbs, salt and pepper and whisk
Heat a quarter of the butter and 1 teaspoon of olive oil into an omelet frying pan until it starts to sizzle.
Pour in a quarter
of the egg mixture. As it begins to set, draw
in the mixture towards the centre with a spatula, allowing any remaining liquid egg to run to the sides of the pan.
When almost set, fold the sides over. Slide onto a warmed plate, cover loosely
with foil and keep warm in the oven whilst you cook the last three
omelets in the same way. Serve hot.
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