A very nice cheese omelet full of flavors and body that is great for a brunch or a light lunch.

Break the eggs in a non reactive bowl, and beat them with salt and pepper. Add the cheese and chopped chives.

On medium - low heat, warm up a non-stick 12 inches pan, melt butter and cook the leeks until soft and tender for about 8 to 10 minutes but do not brown. Add olive oil and the eggs mixture to the pan. Stir the eggs mixture into the pan at the beginning for about a minute, then let cook slowly until fully done. You should cook the omelets slightly soft, but may cook it thoroughly if you prefer. Flip the omelets on a large serving plate, and serve with green salad, and of course few slices of baguette bread.