In a large mixing bowl, beat the eggs and fresh herbs together until the egg mixture is pale and fluffy. Season, to taste, with salt and freshly ground black pepper.
Heat the butter in a frying pan over a medium heat, add the egg mixture and fry for 3-4 minutes, or until the eggs have set and the omelette is pale golden-brown. Fry in the butter until light brown and set. Turn out onto a plate and set aside to cool for one minute.
To serve, using your hands, roll the omelette up into a cigar shape, then place the omelette into the centre of a serving plate. Garnish with chopped fresh chervil.
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