Place eggs, parsley, chives, salt, and pepper to taste in small bowl; lightly beat with fork until blended. Heat butter and oil in 6- or 7-in. omelet pan or skillet over high heat. When foam subsides, tilt pan to coat with butter and pour in egg mixture. Cook about 15 seconds, then vigorously stir eggs around edge with fork while shaking pan to allow uncooked eggs to flow underneath. Continue to cook, without stirring, until top is nearly set. Sprinkle Brie over half the eggs and fold remaining half over with spatula. Reduce heat to medium and cook,just until cheese melts, about 20 seconds. Turn out onto plate and serve hot. Prot 68 cal = 17 g, Fat 225 cal=25 g, Chol cal=2 g, Sodium 941 mg, Total calories per serving: 301. brunch 15