Wash and slice the mushrooms into small, bite-sized pieces.
Heat a pan over medium heat, and add the butter until it begins to sauté. Add the mushrooms into the pan, and cook for approximately 10 minutes, or until they begin to melt. Season with salt and pepper.
Break the eggs into a small bowl, and whisk until the yolks have combined. Transfer this into another non-stick pan. Cook on both sides until the egg looks golden-brown. Then fold and transfer onto a plate.
Pour the mushrooms over the omelette, and season with salt, pepper and chives.
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