Crack the eggs into a medium-sized mixing bowl. Add the salt and freshly ground black pepper.

Using a whisk, beat the eggs vigorously for 30-60 seconds until the yolks and whites are thoroughly combined, slightly frothy, and a uniform pale yellow color. Do not incorporate too much air.

Place an 8-inch non-stick frying pan over medium-high heat. Add half of the cold butter. Allow it to melt and foam, swirling to coat the entire bottom and sides of the pan. The butter should be hot but not browned.

Pour the whisked eggs into the hot pan. Let the eggs set for about 5-10 seconds without touching. As the edges begin to set, use your heat-proof rubber spatula to gently push the cooked egg from the edges towards the center of the pan. Tilt the pan to allow the uncooked egg to flow into the empty spaces created. Repeat this process quickly, moving around the pan until most of the egg is mostly set but still very creamy and moist on top (about 1.5-2 minutes total).

Sprinkle the chopped chives and parsley evenly over the surface of the semi-set omelette. Add the remaining cold butter to the pan (it will melt and add richness). Let the omelette cook for another 30-60 seconds, allowing the bottom to set to a light golden color and the top to remain creamy and slightly moist.

With the spatula, gently loosen one edge of the omelette. Fold about one-third of the omelette towards the center, then fold the other side over, or simply fold the entire omelette in half. Gently slide the folded omelette onto a warm plate. Serve immediately.