Each Omelet.  Heat 1 Tbsp. butter in a non-stick omelette pan over lowest heat.  When the butter just begins to bubble, whisk two eggs and 1/2 Tbsp. butter in a bowl.  Whisk for at least 1 minute to make sure the egg is totally blended and smooth.  Pour the egg mixture into the pan.  Stir slowly but continuously until the mixture is mostly set but still soft enough to spread evenly over the bottom of the pan.  Sprinkle the Boursin in a line perpendicular to the pan handle, about 1/3 of the way from the handle.  Let the omelette set over low heat until it is ready to roll (about a minute).  Lift the handle and tilt the pan away from you.  Use a heat-resistant spatula to slowly roll the omelette.  After the initial roll, you will have about an inch of pan exposed next to the handle.  Drop 1/2 Tbsp. of butter on the exposed pan.  Continue to carefully roll the omelette until it is fully rolled.  Carelly invert the pan and flip the omelette onto a plate.  Brush the top of the omelette with the remaining 1/2 Tbsp. of butter.  Sprinkle the chives over the top and serve.