Remove the outer leaves and the stalk from the lettuce. Rinse, shake dry and cut into narrow strips. Trim the scallions and chop the green sections into thin rings.
Heat some olive oil in a pan and sauté the scallions briefly. Add the lettuce, reduce the heat and leave the whole thing to simmer over low heat for about 12 minutes. Add some water if necessary.
Remove from the heat, season with salt and pepper and allow to cool.
In the meantime, rinse the herbs, shake dry and chop finely.
Beat the eggs in a bowl or carefully in a mixer. Season with salt and pepper and stir in the herbs. Fold the cooled lettuce and scallions carefully into the eggs.
Heat some olive oil in a pan, pour in half the egg salad mixture and allow to thicken slowly over low heat, until golden brown.
Repeat for the remaining omelet.
Best served warm.