Creamy Bell Pepper Omelette with Chives

Heat a nonstick skillet over medium heat and add the butter. Allow it to melt until foamy, without browning.

Add the finely diced bell peppers and sauté for 2–3 minutes until softened and lightly glossy.

In a bowl, whisk the eggs with salt and freshly ground black pepper until fully blended.

Pour the eggs into the pan, gently stirring once or twice to evenly distribute the peppers.

Reduce the heat to low. As the eggs begin to set, drizzle in the heavy cream and gently fold to keep the texture soft.

Continue cooking slowly until the omelette is just set but still creamy, avoiding any browning.

Remove from the heat, sprinkle with chopped chives, and slide onto a warm plate. Serve immediately.