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Preheat oven to 250°F
Crack each egg into a small bowl to remove any shell, then transfer to a beaker or bowl. Use an immersion blender to blend and pass the mixture through a fine mesh sieve
Brush a nonstick pan with softened butter and set over the lowest possible heat. Pour the eggs into the pan until the eggs begin to set at the edge (approximately 10 minutes). Transfer to the 250°F oven until the egg begins to set and thickens but is not fully set, about 3-4 minutes
Spread crème fraîche down the center of the omelet, followed by a sprinkling of fresh herbs and finishing salt. Roll one edge of the egg to the center and continue rolling until you can slide the omelet onto a serving plate with the seam side down
Brush lightly with softened butter for sheen and top with additional fresh herbs and finishing salt