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Separate the egg yolk from the white.
In a medium size bowl, beat the egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.
In another large bowl, use a whisk to beat the egg whites until stiff peaks form with a glossy finish.
Add half of the beaten egg whites to the yolks and mix until well combined. Add and stir in half of the cheese and chives. Add the remaining beaten egg whites and using a silicone spatula, gently fold them into the base of the soufflé.
In a non-stick pan, melt the butter over medium heat until it starts to foam. Pour the soufflé mixture into the pan. Using a spatula, spread the soufflé base into an even circle and smooth out the surface. Cover and cook until the bottom of the omelette is golden brown and the top is just set.