Whisk together 2 Hy-Vee large eggs and a dash Hy-Vee salt for 30 to 45 seconds or until no whites remain. Melt 1½ tsp. Hy-Vee salted butter in an 8-in. nonstick skillet over medium-low to medium heat until foamy but not browned.
Add eggs to skillet all at once. Using a small silicone spatula, immediately begin stirring with one hand while vigorously shaking skillet on burner with the other hand, breaking up curds as they form. Scrape any wispy egg edges on side of skillet back into egg mixture. Stop stirring after 1 to 2 minutes when eggs form a soft, custardy scramble with small curds.
Gently spread eggs into an even layer. Sprinkle with ¼ cup finely shredded cheese, if desired. Remove skillet from heat; let stand 30 to 60 seconds or until omelette easily loosens from skillet. Tilt skillet with an underhand grip and gently roll omelette from handle side to within 1 in. of the opposite edge. Fold remaining edge up and over to seal omelette shut.
Roll omelette onto a serving plate with seam-side down. If desired, cover with a paper towel to position and shape omelette on plate with your hands; remove paper towel. To garnish, lightly brush omelette with additional melted butter; sprinkle with chives or parsley, it desired. Serve immediately.