Instructions:
- In a medium mixing bowl, beat the eggs with a fork until well combined and frothy.
- Beat in the herbs, salt, and pepper.
- In a medium nonstick or well-seasoned cast iron skillet, melt the Kerrygold Unsalted Butter over medium high heat.
- Pour the egg mixture into the skillet.
- Once set, add additional herbs and using a rubber spatula, flip the omelet.
- Sprinkle with Kerrygold Reserve Cheddar Cheese and cover until cheese is melted, about 30 seconds.
- Using the spatula, fold the omelet in half. Transfer to a plate to serve.