Beat the eggs and chives together and season well. Heat a small non-stick frying pan until searing hot, add half the butter and swirl straight away as it foams and bubbles. Immediately add half the egg mixture and cook over a very high heat, whisking for a minute until it begins to firm up. ?Allow to cook for 1–2 minutes, depending on how set you like your omelettes. Add a good splodge of cream cheese to one half, top with half the salmon and half the watercress. Flip over and slide on to a warmed plate. Serve straight away with hot toast while you cook the other one.

Tip
The trick to a great omelette is to have a really good non-stick pan and heat it well so that the butter foams and jumps around in the pan as soon as it hits it.
I always slightly under-do the eggs as I know it will keep on cooking once filled and folded.

‘Once you’ve mastered the art of the perfect omelette – slightly creamy and runny on the inside and set on the outside – there’s no limit to the amount of fillings you can add. Grated Cheddar, finely sliced red onion, coriander and a dangerous amount of jalapeño peppers is well worth a go.’