Whisk the eggs in a bowl.
Melt the butter in a non-stick skillet over medium heat. Once the butter starts to bubble, add the beaten eggs.
Using a rubber spatula, stir the eggs vigorously forming the number “8” and rotate the skillet until the eggs are cooked at the bottom of the pan, while still silky on top (about 1 minute).
Add Boursin in the middle of this omelette.
Fold over one part of the omelet, add a knob of butter, then fold over the second part.
Slide it onto a dish, spread a touch of butter to give it a mouthwatering sheen, and top it off with some fleur de sel and minced chives.
Serve this delicious and simple meal with a side of baby spinach salad. Bon appétit!