Begin by finely chopping the herbs. Add these to a bowl along with a good pinch of chilli flakes. Crack in the eggs and whisk everything together.

Set a non-stick pan over a medium heat and add the butter. When the butter begins to foam pour in the eggs and begin to cook.

With a spatula, gently move the cooked edges of the omelette towards the middle of the pan, then tilt the pan so the uncooked egg takes its place.

When the omelette is almost cooked, season with salt and pepper and fold in half.

Transfer to a plate then top with a few slices of smoked salmon, the crème fraîche and a wedge of lemon. Season with black pepper and garnish with some herbs.