5 large fresh eggs
1 tablespoon heavy cream
3 tablespoons finely chopped chives plus additional for garnish
1 tablespoon clarified butter
Kosher salt and freshly ground black pepper to taste
In a large bowl using a dinner fork, combine the eggs, heavy cream, chives, salt, and pepper, stirring until bubbles just form. It’s ok if the eggs are not fully combined and some of the whites and yolks are still visible.
In a non-stick 10-inch sauté pan over high heat, add the clarified butter. As soon as the butter begins to smoke, add the eggs. Using a heat-proof spatula stir the omelette in the pan for about 30 seconds. Stop stirring just when the eggs are almost set. Pull the pan off the heat if the eggs are cooking too fast. Rotate and tip the pan to move any remaining raw egg toward an open part of the pan. Remove from the heat.
Add any desired fillings to the omelette in a line perpendicular to the handle and just above the center line, then roll one side of the omelette over the filling, starting from the handle-end, going toward the bottom of the pan. Holding the pan above the plate at a steep angle, push the omelette from underneath, rolling it onto the plate, seam-side down. Top with additional chives for garnish.