Step 1

In a small bowl, combine the eggs, herbs, salt and pepper. Whisk until well combined and frothy.

Step 2

Heat a small skillet over medium- medium high heat for about 30 seconds.  Liberally spray the pan with vegetable spray. Pour the eggs into the pan.

Step 3

Lift the pan so that it's about 1-2" above the flame and tip the pan in a swirling motion to coat the bottom and sides with the egg mixture. Use a spatula to pull the side of the omelette away from the pan and simultaneously dip the pan to that side so the uncooked egg runs into and fills the empty space in the pan.   Do this several times until the eggs are mostly cooked.  Remove from heat.

Step 4

With the spatula, fold the omelette in half or into thirds (kind of rolling it over on itself. Slide the omelette onto a plate and top with smoked salmon, capers, creme fraiche and chives.  Serve with a wedge of lemon.