French Omelette stuffed with chili crisp and smoked cream cheese.
In a small bowl, mix 2 tablespoons cream cheese (smoked if you can get it) with 1 tablespoon Lao Gan Ma chili crisp. Set aside.
Set an 8" non-stick skillet over low heat and melt 1 tablespoon butter in it.
In a separate bowl, whisk two eggs, a pinch of kosher salt, and a pinch of ground white pepper until smooth.
Once the butter in your skillet has melted, add egg mixture. With a rubber spatula, mix the eggs continually; some curds will appear, but remember - you aren't making scrambled eggs. You also aren't making a flipped omelette. Continue stirring until curds start appearing across the bottom, making sure bottom is entirely coated in egg. Turn heat off, but leave skillet on stovetop (you want the residual heat to continue cooking the eggs). Add your cheese mixture across the length of your skillet handle.
Using your rubber spatula and starting at the side closest to yourself, slowly separate the omelette from the skillet, rolling it away from you (a little more butter helps separation). Continue rolling away from yourself, and roll onto your plate. Use a paper towel to dab away any moisture, rub the top of your omelette with more butter, and top with chopped chives.
It took me watching Chef Ludo Lefebvre and trying 3 times before I got this result, so it does take practice.