Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives.
- 2 eggs
- 2 Tbsp. finely chopped chives, plus more
- 1 Tbsp. heavy cream
- Kosher salt and freshly ground black pepper
- 1 Tbsp. butter, plus more
- 2 Tbsp. softened goat cheese
Whisk together eggs, chives, cream, and season with salt and pepper. Melt 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 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.