Begin by washing your fresh herbs under cold water, then pat them dry with a kitchen towel. Coarsely chop the milder herbs like parsley and dill, while finely chopping the stronger herbs such as rosemary and sage to release their flavors. Set aside your chopped herbs.

Crack your large eggs into a medium-sized mixing bowl. Whisk vigorously for about 1-2 minutes until the yolks and whites are fully combined, creating a frothy mixture.

In a non-stick skillet, melt 1-2 tablespoons of butter over medium-low heat. Once ready, pour in your whisked eggs.

Using a rubber spatula, gently stir the eggs continuously in the skillet for 3-5 minutes until softly set but still slightly runny.

As the eggs near your desired doneness, sprinkle in the prepared herbs and gently fold them into the mixture with your spatula.

Remove the skillet from heat and transfer your fluffy herb-infused eggs to a plate. Garnish with additional chopped herbs, then season with salt and pepper to taste. Serve immediately.