Step 1

Crack your eggs into a bowl and beat them up with a fork. Finely chop your chives and beat them through the eggs.

Step 2

Melt ½ the butter in a non-stick frying pan set over a medium heat. Once the butter is bubbling and foaming, pour in the eggs and use a spatula to keep the eggs moving around the pan until just starting to solidify in places, then stop touching them and leave them alone until almost cooked through.

Step 3

Season generously with sea salt, then use your spatula to roll the omelette up and flip it out onto a plate. Brush with the remaining butter and sprinkle over some extra sea salt.