In a medium bowl, beat eggs well with salt and pepper to taste.

Heat butter in an omelet pan or small sauté pan over medium heat. Do not let butter brown. When butter starts to foam, pour eggs into the pan. Stir them with the back of a fork, stirring over the whole surface of the pan. A thin layer of eggs should begin to set. At this point, sprinkle fines herbes and dot cheese over the eggs. Let the eggs finish cooking without touching them, about 2-3 minutes. The eggs are done when they are set and no longer runny.

Remove pan from heat. Gently slide a spatula under the edge of the eggs and fold them in half. Slide the omelet onto a serving plate. Garnish with fresh herbs if desired.

Contributed by: Quick & Kosher JAMIE GELLER