In a mixing bowl, crack the eggs and season them with salt and pepper. Whisk vigorously until the yolks and whites are fully combined, resulting in a foamy mixture.

Tip: Use room temperature eggs for a fluffier texture.

Place a non-stick skillet over medium heat and add the butter. Let it melt gently, tilting the pan to ensure it coats the surface evenly without browning.

Tip: The butter should sizzle slightly but never burn for the perfect result.

Pour the beaten eggs into the skillet. Allow them to sit undisturbed for a few seconds until they begin to set at the edges.

With a spatula, gently stir the eggs from the edges to the center, creating soft curds. As the omelette starts to firm up, reduce the heat and continue to stir lightly, making sure to leave some uncooked egg on top.

Tip: Aim for a slightly runny center for a creamy texture.

Once the outer edges are set but the central part remains soft, it’s time to fold! Gently fold the omelette in half and slide it onto a plate. Garnish with finely chopped chives for a pop of color and flavor.