Crack the eggs into a bowl, add the cream if using, and whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy. Season with salt and pepper.

Set a nonstick 8-inch skillet over medium-low heat and add the butter. Swirl until it's fully melted and just beginning to foam, but not browning.

Add the eggs. Pour in the eggs all at once. Let them sit for about 5 seconds, then start stirring gently with a rubber spatula in small circles, keeping the pan moving.

Continue stirring and shaking the pan for 60–90 seconds. You're aiming for small, soft curds rather than large scrambled chunks. Tilt the pan and use the spatula to push cooked egg toward the center, letting uncooked egg flow to the edges.

When the eggs are mostly set but still slightly wet on top, sprinkle the chives, parsley, and tarragon evenly across the surface. Add cheese or mushrooms now if using.

Fold and roll. Tilt the pan and use the spatula to fold one-third of the omelet over the center, then roll or fold it again onto the plate so the seam sits underneath.

The center should still be soft and creamy, not fully firm. Add a light sprinkle of extra herbs on top before serving.