In a mixing bowl, crack in 2 fresh eggs and season them with a pinch of salt and pepper. Use a whisk or fork to beat the eggs until smooth.

Place a non-stick frying pan over medium heat for about 1 minute. Add a pat of butter and let it melt.

Pour your beaten eggs into the pan, swirling to distribute them. Cook for 2-3 minutes until edges are set and center is slightly runny.

Spoon dollops of cream cheese across one half of the omelet, followed by pieces of smoked salmon. Cook for another 30 seconds.

Gently fold the empty half of the omelet over the fillings. Cook for another minute to meld flavors.

Slide the omelet onto a plate and sprinkle with freshly chopped chives. Serve immediately.