Break the eggs into the bowl, and beat them with the fork. Add the parsley and chives, and gently combine

Heat the frypan over medium heat, and add the olive oil, followed by the butter. Swirl these around the pan, coating the base and sides.

Turn up the heat to medium-high and add the egg mix, tipping the pan from side to side so the mix covers the bottom of the pan. After a few seconds the omelette will start to cook, and the edges will start to look 'frilly'.

Carefully tip the pan to one side, and use an egg lifter to lift the omelette's edge on the lower side, so that uncooked egg runs to the bottom. Keep tipping the pan and lifting the omelette until most of the egg has set (about 1 minute). Check that the bottom of the omelette is turning light golden brown.

Sprinkle the grated cheese onto half the omelette, and with two egg lifters, flip the other side of the omelette on top of the cheese.

Use an egg lifter to slide the omelette onto a serving plate. Serve immediately.