4 large eggs
4 tbsps shredded cheddar cheese
2 tbsps snipped fresh chives
2 tsp butter

Crack the eggs into a large bowl, and whisk until they are well beaten and lemon-colored. Whisk in the chives and cheese. Melt one teaspoon of the butter in a 10-inch to 12-inch skillet over medium-high heat. When the butter is foamy, pour or ladle half of the egg mixture into the skillet. Swirl the skillet to distribute the egg evenly over the bottom of the pan. When the egg begins to set, gently run a spatula under the edge, and fold the egg in half to form a half moon. Flip the omelet with the spatula and cook until desired doneness is reached. Slide the omelet onto a plate. Repeat the process with the remaining butter and egg mixture.