Beat eggs, 2 teaspoons water, salt, and pepper until frothy and light.

Heat butter in a non-stick skillet over medium heat.

Pour egg mixture into the skillet.

Cook until the edges are set and the center is still slightly wet.

Lay out the chopped fresh chives, dill, parsley, onion, tomato and brie cheese over half of the omelette.

Fold over the omelette.

Add 1 teaspoon water to the pan to quicken the melting process of the cheese.

Cover and cook until the cheese is melted and the omelette is just done.