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