Instructions: Whisk eggs and water in medium bowl to blend. Season with salt and pepper. Mix in parsley, chopped chives, tarragon and thyme. Melt 2 teaspoons butter in 8-inch omelet pan or heavy small skillet over high heat. Add half of eggs to pan and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Using a spatula as an aid, roll 1/3 of omelet to center. Tilt pan and slide omelet onto plate while folding over second 1/3. Make second omelet with remaining butter and eggs. Garnish with whole chives and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.