Crack the eggs into a bowl, then add the chervil, tarragon, chives, water and pepper to taste. Beat just enough to break up the eggs. Take care not to overbeat, as this will spoil the texture of the omelette. Set aside while preparing the mushrooms.
Heat an 18cm omelette pan or non-stick frying pan. Add the sliced mushrooms and garlic, and cook gently for 3–4 minutes or until the mushrooms have softened and released their juices. Turn up the heat a little and continue cooking for about 1 minute or until the mushroom juices have evaporated. Tip the mushrooms into a small bowl and set aside. Wipe the pan clean with paper towels.
Heat the pan over a high heat for a few seconds until hot. Add the spread and melt it, tilting the pan to coat the bottom. Pour in the egg and herb mixture. Cook for about 1 minute, stirring gently with a wooden spatula and pulling the cooked egg from the edge towards the centre to let the liquid egg flow on to the pan.
When the omelette holds together, stop stirring and cook for about 30 seconds or until the underside is golden brown. The top surface should be just setting.
Scatter the mushrooms along the middle third of the omelette. Using the spatula, fold an outside third of the omelette into the centre, over the mushrooms, then fold the opposite third over that. Slide the folded omelette on to a warmed plate and serve immediately.
Used different ingredients.
Have made this a couple of times now. The second time I simply didn't have any chervil or tarragon, and was feeling carnivorous. So I added some diced bacon, and it was still scrumptious! Sorry I mangled your recipe. - 24 May 2010