Beat eggs in a bowl with a pinch of salt.
Measure goat cheese and herbs into a separate bowl; set aside.
Melt butter in the nonstick pan over medium heat. Once melted and coating the pan, add in the beaten eggs. Quickly scramble the eggs in a circular motion, removing the pan from the heat (or reducing heat) if the eggs are cooking too quickly (you want them to look like a soft scramble). This should only take 1-2 minutes.
Once the eggs are just set on the bottom of the pan, add the goat cheese and dill.
Holding the skillet at an angle from the handle, start to fold the eggs towards the middle of the pan. This will look more like a roll, and finish towards the bottom of the pan with a sort of "lip" seal. Carefully slide onto a plate.
Top with freshly cracked black pepper and more dill to serve.
