Finely chop the chives and halve the red chili pepper lengthwise. Remove the seeds if needed and finely chop the flesh.

Crack the eggs into a bowl and beat them well with a fork. Add the chives, the chopped red pepper, and a pinch of salt, and mix everything together.

Heat the butter in a frying pan over medium heat. Pour the beaten egg mixture into the pan and cook for about 1 minute.

Reduce the heat and place the slices of whole wheat bread upside down on the still runny egg. Cook for about 1 minute more, until the egg has set but the top still feels soft.

Flip the omelet with the bread over in one motion using a spatula. Top the omelet with a slice of Emmental cheese and, if desired, fold the edges of the omelet inward for a neater presentation.

Place one slice of bread on top of the other to create a sandwich, then cook it on both sides for about 1 minute over medium heat, until the bread is nicely crisp.

Serve immediately for the best flavor and texture. Enjoy!