Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives. Whisk together 2 eggs, 2 tbsp. finely chopped chives, 1 tbsp. heavy cream, and salt and freshly ground black pepper to taste in a small bowl. Melt 1 tbsp. butter in an 8" nonstick skillet over medium heat. Add egg mixture and stir briskly with a rubber spatula until eggs just begin to set but the center remains moist, about 1 minute. Use spatula to neaten edges and smooth over curds. Cook undisturbed until set in middle, about 1 minute. Dollop 2 tbsp. softened goat cheese down center. Use spatula to roll omelette into a 2 1/2"-wide oblong shape, folding it over filling. Turn omelette onto a plate; brush with a bit more melted butter. Sprinkle with finely chopped chives. Serves 1.