Instructions: Using a fork, beat the eggs, pepper, and salt in a bowl until thoroughly mixed and well combined. Stir in the herbs. Heat 1 teaspoon each of the oil and butter in a 10-inch nonstick omelet pan over high heat. When the oil and butter are hot, add half the egg mixture. Stir it continuously with a fork while shaking the pan for about 2 minutes to create the smallest possible curds. When most of the mixture is solid, cook it without stirring, for 10 seconds to create a thin "skin" on the underside of the mixture, binding it together. Roll the omelet by bringing together two of its edges from opposite sides of the pan. Invert it onto a plate and repeat the process, using the remainder of the ingredients to create a second omelet. Serve immediately, half an omelet per person. Nutrional analysis

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