Omelet with Fine Herbs.

Break twelve fresh eggs into a bowl, add a pinch of finely chopped
parsley, half a pinch of chopped tarragon, and half a pinch of chives;
also, if desired, half a cupful of sweet cream. Beat the whole thoroughly
without stopping for four minutes ; melt one ounce of good
butter in a frying-pan on the hot stove ; when it is melted and begins
to crackle, pour in the eggs, and mix them gently with a fork,
while they cook for three minutes : let them rest for one minute, then
bring the sides toward the centre, turn it on a hot dish, and serve.