Begin by cracking two large, fresh eggs into a mixing bowl. Add a pinch of salt and pepper. Whisk the eggs for about 30 seconds until smooth and frothy.

Next, heat a non-stick frying pan over medium heat. Add a pat of butter and let it melt.

Pour the beaten eggs into the hot pan, swirling gently for even coverage. Cook for 2-3 minutes until edges are set and center is slightly runny.

Once the eggs are nearly set, add dollops of cream cheese and pieces of smoked salmon on one half of the omelet. Warm through for an additional 30 seconds.

Carefully fold the unfilled half over the fillings and cook for another minute until golden.

Serve your omelet on a plate. Garnish with chopped chives and enjoy!