Crack the eggs into a bowl. Add salt and black pepper, then whisk until completely smooth.

Heat a small nonstick skillet over medium-low heat and melt the butter, swirling to coat the pan.

Pour in the eggs and let them sit briefly, then gently stir and shake the pan as the eggs begin to set.

Keep stirring gently until small soft curds form and the eggs are mostly set but still slightly glossy on top.

Smooth the eggs into an even layer.

Tilt the pan and use a spatula to fold and roll the omelette into a neat log shape.

Let it sit for a few seconds to finish gently, then slide it onto a plate seam-side down.

Garnish with chopped chives and serve immediately.