Step 1

In a large nonstick skillet, heat the oil over medium-high heat. In a bowl, whisk together the eggs, chives, water, salt and pepper until combined but not overly frothy. Editor's Tip: A 10-inch nonstick pan is ideal for a four-egg omelet. A larger skillet might spread the eggs too thinly, making the omelet hard to fold.

Step 2

Pour the egg mixture into the just-hot skillet. The mixture should start to set at the edges almost immediately. As the eggs set, use a spatula to push the cooked edges toward the center of the pan, letting the uncooked portion flow underneath toward the pan's sides.

Step 3

Once the eggs are evenly set but still not quite fully cooked, sprinkle the cream cheese cubes on one side of the eggs. Carefully fold the other side of the omelet over the filling, like you're folding a piece of paper in half. Editor's Tip: After adding the cream cheese, start with one end and roll the eggs over the filling until reaching the other end. Another way to make an omelet is to roll each side over the filling, like a burrito.

Step 4

Slide the omelet onto a plate and cut it in half. Serve with salsa.