½ tsp sea salt
2 tsp finely sliced chives
Coconut Sriracha or any hot sauce you like (optional)
Crack the eggs into a bowl and season with salt. Whisk with a fork until well combined. Allow to rest for 10 minutes.
Heat a small non-stick frying pan over medium heat. Add about 2 tsp of butter. When the butter is foaming, add the eggs. Use a spatula to swirl and ‘scramble’ the eggs. When the eggs look like firming a little (but the top is still creamy and wet) sprinkle over the chives. Fold the omelette over (add a little more butter if you like) and flip the omelettte so that the seam side is down. Turn out onto a place and rub with a little extra butter. Scatter over more chives. Serve with Coconut Sriracha or hot sauce if desired.