In a medium bowl, beat eggs until blended; season with salt and pepper. Stir in dill, parsley, and chives.
In a medium nonstick skillet over medium heat, melt butter. Pour in egg mixture and tilt pan to spread eggs evenly. As eggs start to set, use a spatula to bring cooked edges to the center.
Once eggs are almost set, top half with brie and cover the skillet. Let it sit for 30 seconds off the heat.
Uncover and fold the other side over the brie. Slide the omelet onto a plate and enjoy your cheesy, herby breakfast delight!