Crack two eggs into a bowl.

Whisk the eggs thoroughly.

Add a pinch of salt and some chopped chives.

Beat the eggs until mixture is uniform and slightly frothy.

Prepare a non-stick skillet over moderate high heat.

Add about half a teaspoon of butter and let it melt.

Pour the beaten eggs into the pan.

Cook gently, stirring constantly with a fork or chopstick, to form soft, moist curds.

When the eggs are just starting to set but still moist on top, tilt the pan.

Gently fold the eggs over themselves to create a half-moon shape.

Once folded, tilt the pan again to help shape the omelet.

Slide the omelet onto a plate carefully.

Garnish with additional chopped chives and a dab of butter if desired.

Serve immediately while moist and tender.