Smoked Salmon Omelet

For each omelet:
2 teaspoons snipped chives
2 teaspoons chopped dill
2 Tablespoons sour cream
3 large eggs
2 teaspoons unsalted butter ( or clarified butter)
1 1/2 oz. smoked salmon, thinly sliced and cut in strips

In a small cup or bowl, mix the chives, dill, and sour cream. In another bowl, break the eggs. Heat the butter in an 8" or 9" pan over medium high heat. When foaming butter subsides, the pan is ready. Add salmon slices to butter, shake the pan to make sure they don't stick, turn over with tongs and shake the pan again. When assured salmon is not sticking, beat the eggs with a fork, using an up and down circular motion, as this incorporates air into the eggs making them light and fluffy. Pour eggs into the hot pan over the salmon, and cook by pulling the outer cooked eggs toward the center, tilting the pan so the uncooked egg portion flows to the outer edges. Spread the sour cream mixture over the eggs keeping within 1" from the edge. Fold over and onto a warmed plate. Sprinkle with additional chives and dill before serving, if desired.