"Aux fin' herbes" or ingredients to that effect......Eggs, a bit of water, herbs and enough butter, light and airy, not the sodden lump of hotel buffets based on eggs beaten in a blender (Quel horreur!!!) before the cook's shift started. Flat leaf parsley, fresh Chives, basil, chervil, thyme, but for me tarragon's too strong for an omelet. Garlic chive and a bit of green onion tops are also OK.

While I do occasionally order eggs with some of the "omelet station" standard ingredients (which seemed to center upon flavorless processed cheeses and "ham" the only provenance of which is that the water-filled tasteless meat may have originated on a pig), they would have been far better "tortilla"-style (baked) or even better, a "torta", "broiled" with a good melting cheese atop the mixture.

Exception to the above: When I find a place with decent (Mexican) chorizo, queso cotijo and chipoltles in adobo (and corn tortillas, since tortillas de harina are for Sundays and holidays)