4 large eggs
1/2 T fresh Italian parsley, finely chopped
1/2 T fresh basil, finely chopped
1/2 T fresh chives, finely chopped
1/2 T fresh oregano, finely chopped
1/4 t fresh thyme, finely chopped
1/4 t fresh rosemary, finely chopped
salt and freshly ground pepper to taste
2 T extra virgin olive oil
1/4 cup Parmigiano Reggiano cheese, shaved
In a large bowl, whisk the eggs, herbs, salt and pepper until well combined. In a large skillet over medium heat, heat the oil. Add the egg mixture. Cook, lifting the edges two or three times to allow the uncooked egg to slide under the cooked portion, until the omelet is set around the edges but still slightly moist in the center. Lossen the omelet with a rubber spatula and flip or turn over in the pan.
Remove omelet to a serving plate and top with the shaved Reggiano cheese. May be served hot or at room temperature.