Melt butter in an omelette or crêpe pan. Lightly whisk eggs and pour them into the hot pan. When the bottom has just set enough to be lifted, gently lift up the edges, here and there, and, tilting the pan, let some of the runny part on top spill underneath. Do this until the top is set, but still a little slithery. Sprinkle with chopped fresh herbs. Season with salt and pepper. Then roll the omelette into log like a crepe and slip it onto a plate. Brush the top with extra butter, if you like, to make it nice and glossy. Serve.