Whisk eggs thoroughly. Season with pepper and any fresh or dried herbs you desire.
Preheat an 8-in or 10-in. Calphalon omelette or fry pan on medium to medium-high heat (remember that you may have to adjust the setting, depending on your stovetop). When the pan's rim is hot to the touch, test the cooking surface with a dab of butter. If the butter is bubbling briskly but not burning, the temperature is perfect. Add the remaining butter to the pan and swirl to coat the bottom and sides.
When the butter stops foaming and is a light golden color, add the egg mixture. Allow the eggs to set up for about 30 seconds. Then gently slide the pan back and forth, allowing air pockets to form underneath the set-up egg mixture.
Using a fork, lift the edge of the egg mixture and tilt the pan, allowing the liquid egg on top to flow underneath and come in contact with the pan’s surface. Repeat this step around the entire circumference of the omelette until the eggs are set up. In a classic omelette, the eggs are moist; if you prefer a less moist omelette, use the straight edge of a spatula to skim any liquid egg off the top and gently move it under the cooked omelette.
When the entire omelette is done, swirl the pan to make sure the omelette is moving freely. Then, tip the pan to slide the omelette smoothly out and onto the plate.