French Herb Omelet

1. Combine the eggs, salt, pepper and chives in a medium bowl and mix very well with a fork or a whisk.
2. Heat a small (about 6 inches) non-stick skillet over medium-high heat. Place a serving plate next to the stove to have ready for finished omelet.
3. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter is foaming, add the eggs. Pause to let the eggs heat slightly and then stir vigorously with a heatproof spatula to create small curds – make sure you include the sides of the egg mixture for even cooking. Tilt the pan so that any loose eggs gather at the lower edge and get cooked. Stop stirring to allow eggs to set for another 30 seconds. When eggs are set, check to see that it is not sticking to the sides or bottom of the pan, releasing the omelet with a heat proof spatula if needed.
4. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet onto itself, rolling like a folded business letter.
5. Transfer to plate and serve, garnishing with additional chives if desired.