Serves 1

3 large organic eggs
1 tablespoon heavy cream
2 tablespoons unsalted butter, room temperature
1 tablespoon fresh chives, finely chopped
1 tablespoon tarragon, finely chopped
Kosher salt & freshly cracked pepper, to taste

Preheat oven to 400 degrees.

Whisk eggs and the cream in a small bowl. In a 9-inch ovenproof non-stick saute pan, heat the butter over high heat until bubbling and foamy. You want it hot, but whatever you do, don’t let it brown. Add the eggs all at once to the center of the pan. There should be an audible hiss. Immediately reduce the heat to low and using a heat-resistant rubber spatula stir constantly. The key thing to remember here is, “low and slow.”

When the eggs begin to “just set” on the bottom (the top will still be wet) turn off the heat and toss the pan into the preheated oven. Let it go for about 1½ minutes until the top is still moist- looking and custard-like. Season with salt & pepper and scatter the chives and tarragon over the top of the eggs. Using the rubber spatula, gently loosen the edge of the eggs from the side of the pan and fold one side over toward the center. Use the pan to help you invert the omelette onto a plate folded over itself in thirds. Perfection!