Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish.

Use a non-stick skillet and heat over a high heat. Spray the pan and add ½ cup of the beaten egg mixture.

Return to the heat and add ¼ of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set.

When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.