Martha Stewart upgrades her omelet with a mix of fragrant fresh herbs, like tarragon, basil, chives and parsley.
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.
Courtesy of "Living the Good Long Life" by Martha Stewart. This recipe was originally published on May 3, 2013.