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- 3 large eggs
- 1 to 2 tablespoons salted butter (plus more for plating)
- Boursin cheese (homemade or bought at a store)
- Thinly sliced chives
- Crushed potato chips

1. Whisk the eggs through a fine-mesh sieve into a bowl
2. On a stove top, preheat your pan over low-medium heat (to prevent eggs from cooking too fast and burning)
3. Add and melt the butter on the pan, and then add the eggs to the pan. Make sure to keep shaking the pan and stirring the eggs.
4. Set the heat to low. Tilt the pan away from yourself and shake it to push the eggs towards the front of the pan.
5. Pipe the Boursin cheese into the center of the omelet (What I do is I use a plastic bag with a tip cut off). After, use a rubber spatula to roll the omelet up.
6. Remove the omelet from the pan onto a plate. Place the seam facing downwards to plate it better.
7. Using some extra butter, rub it on the top of the omelet to let the toppings stick better.
8. Garnish with the sliced chives and crushed potato chips.