Wash and finely chop all herbs before measuring.

Place chopped herbs into a mixing bowl.

Add eggs, salt, pepper, 1 tablespoon of olive oil, and turmeric to the bowl.

Mix all ingredients well until combined.

Heat the remaining olive oil and half the butter in a frying pan over low heat.

Pour the herb and egg mixture into the hot pan.

Cover the pan with a lid and cook on low heat for approximately 8 minutes.

Check the underside of the omelette for browning.

If browned, place a plate over the open frying pan.

Invert the pan to transfer the omelette onto the plate.

Add the remaining butter to the pan.

Slide the omelette back into the pan to cook the other side.

Cook until the second side is golden brown.

Cut the cooked omelette into wedges.

Serve warm with sour cream and sweet chili sauce.