Start by cracking the eggs into a mixing bowl. Use a whisk or fork to beat them well. Aim for a uniform yellow color. This is your canvas!

Add the pancake mix to the beaten eggs. Whisk until combined fully. This step introduces air, which will lead to fluffiness.

Place a non-stick skillet over medium heat. Add the unsalted butter, allowing it to melt and coat the bottom of your pan. Keep an eye on it—you want it melted, not browned.

Once the butter is melted, pour in the egg mixture. Let it sit undisturbed for a moment. This allows the eggs to start setting.

As the edges begin to cook, use a spatula to gently stir, pushing the cooked portions toward the center. Repeat this process until most of the eggs are cooked but still slightly runny.

While the eggs are still soft, mix in the grated cheese and chopped chives. The heat will melt the cheese while preventing overcooking.

Once the cheese is melted and the eggs look fluffy and creamy, season with salt and pepper. Serve warm, perhaps with some toast or your choice of sides.