In a medium bowl, using a fork, whisk the eggs with the salt until they’re thoroughly yum combined.

In an 8-inch nonstick skillet over medium heat, melt 2 tablespoons of butter. Slowly pour in the eggs. Cook, undisturbed, until the bottom is just set, about 30 seconds.

Reduce the heat to low. Use a heatproof silicone spatula to constantly push the eggs around in the pan, scrambling them until soft, creamy curds form, but they are not completely set, about 1 to 2 minutes.

Gently spread the eggs into an even layer in the pan, pushing any runny parts towards the edges of the pan. Once the edges are cooked, about 1 more minute. Remove the skillet from the heat.

Tilt the skillet away from you at a 45 degree angle. Use the spatula to carefully lift the edge closest to you and roll the eggs slowly over themselves to create a smooth cylindrical shape. Transfer to a plate and spread the remaining ½ tablespoon of butter on top of the omelette.

Use the spatula to gently turn the finished omelette out of the pan onto a plate, seam side down.

Sprinkle fresh herbs over the top and serve immediately.