Crack 3 eggs per omelette into a bowl and add 1 tablespoon of milk or cream, salt, and white pepper. Beat vigorously with a fork until fully combined and slightly frothy.

Combine all the finely chopped fresh herbs in a small bowl and divide into two portions.

Heat a 20cm non-stick frying pan over medium-high heat. Add 1 tablespoon of butter and swirl until melted and foaming but not brown.

Pour the beaten eggs into the pan and immediately stir rapidly with a spatula while shaking the pan, creating small curds throughout.

When the eggs are nearly set but still slightly wet on top, sprinkle half the herb mixture across the centre of the omelette.

Tilt the pan and use the spatula to fold one-third of the omelette over the herbs, then slide onto a warm plate while folding the remaining third underneath to create a classic tri-fold shape.

Repeat the process with the remaining butter, eggs, and herbs for the second omelette.

Garnish with fresh herb sprigs and serve immediately while still creamy inside.