Three Cheese Omelet

Whip eggs with half and half, chives, salt, and pepper.

Melt butter over high heat in a 10 inch nonstick skillet
which has been coated with cooking spray. Heat until
bubbly, but watch closely.

Pour egg mixture into skillet, pulling them toward the
center from all sices. Remove from heat when the eggs
not longer run, but are still moist. Add cheeses to
half of omelet, fold the other half over the top of
the cheese and slide onto plate.
Let rest for 1 minute before serving.