Break eggs into a small bowl. Sprinkle with a big pinch each of salt and pepper and 1 tablespoon herbs, if using. Beat with a fork until the whites and yolks are thoroughly blended, about 35 strokes.

Place a nonstick skillet or omelet pan with a 7-inch-diameter bottom over medium-high heat. Add 1 tablespoon butter and let cook until melted and the foam almost subsides. Add the eggs all at once. Using a wooden spatula, stir along the bottom of the pan a few times until the eggs thicken, tilting the pan occasionally and lifting the edge of the eggs to allow uncooked egg to flow under the cooked portion. Cook only until the top is almost set but still very wet. This will take only a few seconds.

Sprinkle the cheese over the center of the eggs. Tilt the pan and fold one third of the eggs over the cheese, then fold the omelet over again. Let brown for a few seconds and then roll out the omelette onto a plate. Sprinkle more herbs over the omelets, if desired, and serve right away.