Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Season with a pinch of salt and pepper.

Heat a non-stick skillet over medium-low heat. Add the butter and let it melt, ensuring it coats the entire pan.

Pour the whisked eggs into the skillet. Let them sit for a few seconds until the edges start to set.

Using a spatula, gently push the set edges toward the center, tilting the pan to let the uncooked eggs flow to the edges.

When the omelette is mostly set but still slightly runny on top, sprinkle the cheese and chives evenly over one half.

Fold the omelette in half with the spatula and let it cook for another 10-15 seconds. Slide it onto a plate and serve immediately.