In a medium-sized bowl, briskly whisk the eggs, half-and-half, and salt until the mixture appears consistently pale, airy, and free of any visible separation between yolks and whites. Warm the butter in a small nonstick skillet over medium heat until fully melted and just beginning to foam. Pour the egg mixture into the center of the pan, promptly lowering the heat to medium-low. Allow the outer edges to set slightly, then with a rubber spatula, gently drag the eggs from one side of the pan to the other. Continue sweeping the eggs across the pan, pausing momentarily between motions to let the uncooked portion reach the surface and set, thus forming soft curds. When large, tender folds have formed and the eggs still appear slightly glossy, delicately fold them over themselves once or twice to gather them together. Remove the skillet from the heat while a hint of moisture remains. Transfer the eggs immediately to warmed plates. Garnish with freshly ground black pepper and a scattering of chopped herbs, if desired. Enjoy every luxurious bite.