Warm an 8-inch saute pan over medium heat. Melt the butter in the pan. Stir in half of the chives and cook for 15 seconds.

Vigorously whisk the eggs, remaining chives, salt and pepper in a small bowl and pour into the pan. Reduce heat to low. Let eggs cook undisturbed for 3 minutes.

Use a rubber spatula to gently move any uncooked eggs on top toward the edges, where the eggs cook faster. Continue slow cooking the eggs until they’re nearly dry (you want some uncooked egg left on top since it will continue cooking after you fold the omelet). Sprinkle the cheese down the center of the omelet. Gently flip a third of the egg over the cheese and then roll out onto a plate. Serve immediately.