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Use a fork to beat the eggs with a pinch of salt and pepper. Be sure to break up the stringy whites.
In a non-stick skillet, preheat the pan over medium heat with 2 tablespoons of unsalted butter until its melted.
Add the beaten eggs to the pan and immediately reduce the heat to low. Use a rubber spatula to vigorously scramble the eggs until soft egg curds form, but the eggs should still be a bit runny.
Spread the eggs out evenly in the pan and angle the pan so the runny parts of the egg get to the ends.
Gently tilt the pan away from you and use the spatula to help roll the edge of the egg away from you to create an even rollup.
Tip the omelet out onto a plate and brush with the remaining tablespoon of butter until it’s glossy.
Finish with fresh chives and optional crushed chips.