1

In a jug, whisk eggs, egg white, herbs, a pinch of salt and pepper and 1 tablespoon water until light and fluffy.

2

Lightly brush a small non-stick frying pan with oil and heat over medium-high heat. Add butter and cook, swirling the pan for a few seconds until melted and well distributed on base of pan. Pour in egg mixture, cook for 20 seconds. Using a heatproof spatula, draw edges of omelette into centre, allowing uncooked egg to run underneath. Continue doing this until omelette is nearly set. Use spatula to fold omelette in half, cook for 10 seconds or longer if you prefer your egg more cooked then slide omelette onto plate to serve.