Whisk the eggs in a medium bowl with the salt and white pepper until completely smooth and no whites remain visible, about 1 minute. Stir in most of the chopped chives, tarragon, and parsley, reserving a small pinch of the herbs for the final garnish.

Heat a 10-inch nonstick skillet over medium-low heat and melt 1 tablespoon of the unsalted butter until it is fully liquefied and starts to foam slightly, ensuring it does not brown.

Pour the egg mixture into the hot skillet, immediately shaking the pan back and forth while rapidly stirring the eggs with a rubber spatula to create small, creamy curds.

As the eggs begin to set after about 1 to 2 minutes, use the spatula to smooth the egg mixture into an even, flat layer across the bottom of the pan while it is still slightly wet on top.

Tilt the pan forward and use the spatula to gently roll the egg sheet down into a tight, smooth cylinder shape, burying any remaining wet egg inside to finish cooking.

Add the remaining half-tablespoon of butter to the pan, letting it melt under the rolled omelette to create a beautiful, glossy sheen on the surface of the eggs.

Invert the finished omelette onto a warm plate so the seam is hidden on the bottom, brush with any remaining melted butter from the pan, and garnish with the reserved fresh herbs before serving immediately.