Beat the eggs

• Crack the eggs into a bowl and season with salt and pepper.
• Whisk vigorously until completely smooth and slightly frothy.

Heat the pan

• Melt the butter in a frying pan over medium-low heat until foaming but not browning.

Cook the omelet

• Pour in the eggs and let them set for a few seconds.
• Stir gently with a spatula while tilting the pan to cook the runny parts.
• Stop stirring when the surface is just barely set.

Fold and serve

• Scatter the chives over the omelet.
• Fold it in half and slide it onto a plate.