In a small nonstick omelet pan or 8-inch skillet, melt 1 tablespoon of the butter over medium-high heat.

Whisk the eggs, herbs, salt, and pepper in a medium bowl until frothy.

Return the pan to medium-high heat and add 1 tablespoon of butter. When the butter is foamy, add half of the egg mixture and swirl to coat the bottom of the pan evenly. Using a heat-resistant rubber spatula or wooden spoon, stir the eggs lightly until almost set but still moist, 1 to 1 1/2 minutes. Pat the egg curds into an even layer with the back of the spatula. Arrange the cheese across the omelet and cook undisturbed until the eggs are set but not colored, 30 seconds to 1 minute. Lift an edge of the omelet with the spatula and fold the omelet in half to enclose the filling. Slide the omelet onto a large plate and repeat with the remaining ingredients.

Serve the omelets immediately with such items as hot buttered toast, French bread, green salad, French fried potatoes, or Brabant potatoes.