Whisk eggs in a bowl; season with salt and pepper.
Heat an 8-inch skillet over medium-high.
Add unsalted butter; heat until hot but not smoking.
Add eggs and cook, tilting skillet occasionally and pulling cooked egg away from sides with a flexible spatula, until omelet is just set.
Sprinkle with chopped mixed fresh herbs, such as tarragon, basil, chives, and parsley.
Use spatula to gently fold over both sides so they overlap; slide onto plate.