Preheat oven to 250.

Blend 3 eggs and mascarpone until smooth. Let rest until any bubbles have dissipated.

Pour mixture into buttered non-stick pan on low heat. Once the eggs have set (approximately 2-3 minutes) place the pan in the preheated oven for 3-4 minutes.

Remove pan from oven (be careful handle will be hot). Gently fold the omelette and plate.

Finish with chopped fresh herbs, sea salt and freshly cracked black pepper.