I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some that are often avoided? I'm looking for personal experiences from people who like to experiment.
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Plain omelette: parsely and chives.
I'd be careful with woody, stalky herbs like rosemary; not because of the taste but because I don't want to chew on the hard pieces. Keep in mind that the omelette does not get cooked as long as other dishes where these work well.
Then depending on the filling: anything with cream and fish may work with dill. Italian style with sage and thyme. (Not herbs, but for completeness: Paprika with mushrooms and red wine. Garlic with fried onions.)