1.Combine flat-leaf parsley, chervil, chives and tarragon in small bowl. Heat butter in medium frying pan. Add mushrooms, cook, stirring, 5 minutes. Remove from heat, stir in lemon rind, lemon juice and herb mixture. Cover to keep warm. Gently whisk eggs and water in a bowl, whisk in remaining herb mixture. Heat oil in medium frying pan. Pour half the egg mixture into pan, cook over medium heat, tilting pan, until egg is almost set. Fold omelette in half. Cook 30 seconds then slide onto plate. Repeat process with remaining egg. Top with mushrooms.