1.In a jug, whisk eggs, parmesan and herbs together. Season to taste.
2.Heat a non-stick frying pan on high. Brush a heat-resistant 8cm, heart-shaped cutter or mould with butter. Place in pan. Fill with egg mixture. Cook 1½-2 minutes, until firm.
3.Transfer to a plate and repeat with remaining mixture. Serve topped with smoked salmon, sour cream and a dill sprig.
If liked, remove mould when set, flip omelette and cook for a few seconds until golden.Note