Omelet With Fines Herbes

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3 eggs, lightly beaten, room temperature

1 teaspoon tepid water

1/2 teaspoon kosher salt

Hot sauce, to taste

Worcestershire sauce, to taste

1 tablespoon unsalted butter

1 tablespoon washed, dried and chopped parsley leaves

1 small bunch chives, minced

1 tablespoon washed, dried and chopped tarragon leaves

Buttered toast slices

6-inch nonstick skillet

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