Three cheese and herb french omelette

1.For each omelette, plece 3 eggs and 1 tablespoon water in a medium bowl; whisk lightly with a fork to combine. Stir in half the parsley and half the chives.

2.Heat half the butter in a 22cm (base diameter) non-stick frying pan over moderate heat until foaming. Swirl pan to coat surface. Pour egg mixture into pan. Cook, without stirring, for 10-20 seconds or until egg just starts to set around edge of pan. Using a heatproof spatula. gently draw in edge of omelette so that uncooked egg mixture runs onto pan surface. Continue cooking in this way until omelette looks nearly set but is still moist.

3.Combine half the cheeses. Scatter over one half of the omelette. Fold omelette over filling. Hold pan above plate; tilt to slide omelette onto plate. Cover to keep warm. Repeat with remaining eggs, herbs, butter and cheeses. Serve immediately with salad.