Easy Veggie Omelette

Dice cherry tomatoes into quarters and cut mushrooms into slices. Sauté the mushrooms in a bit of olive oil until soft. Scramble eggs in a bowl. Heat a medium sized skillet over low-medium heat, add butter and swirl around the pan. You can also use olive oil here, but butter often tastes better. Add the scrambled eggs until they coat the entire pan and let cook for about 2-3 minutes. Grab a large plate and place it over the skillet, flip the omelette away from the flame/stove, then shimmy the other side of the omelette back on the skillet to cook. Add your veggies and goat cheese to one half of the omelette. After about a minute or two, or until the one side has pretty much cooked, fold the omelette in half. Add chives on top.