Put the haddock fillet into a shallow pan with enough just-boiled water to cover it, simmer gently for 6 minutes. Test that the fish is cooked with a fork - the flesh should be opaque and should flake easily. Lift out with a draining spoon and set aside.
Beat the eggs and milk together. Melt the butter in an omelette pan and add the eggs. Cook over a medium high heat until set, then push the cooked mixture to the middle of the pan, so that the uncooked egg flows around the pan and sets.
Sprinkle the chopped chives over the surface, then lift the cooked fish onto one side of the omelette. Season with black pepper, then scatter the crumbled Cheshire cheese over the top, slide the cooked omelette onto a warm serving plate, fold in half and serve with salad
For a special treat that is even quicker to make, snip about 75g-100g/3-4oz of smoked salmon over the omelette instead of using smoked haddock.
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