Place spinach in a microwave-safe bowl. Microwave on high for 30 seconds, until wilted. Let cool on paper towel to absorb water. Chop coarsely.
In a small bowl, stir together chopped spinach and cream cheese until blended. Scrape into a piping bag with a large tip or resealable plastic bag with the corner trimmed. Set aside.
Using a rubber spatula, stir and push eggs through a sieve into a bowl. Whisk until blended.
Heat a small nonstick skillet over medium heat. Add half of the butter tilting pan to coat. Pour in half the eggs. Cook, stirring continuously, for 1 to 2 minutes, until eggs are ⅓ cooked then spread evenly and let cook, without stirring, for about 1 minute, until almost set.
Pipe half of cheese mixture in a line horizontally across middle of egg. Fold top and bottom edges towards the middle over filling. Slide and flip omelette seam side down onto a plate.
Repeat with remaining butter, eggs and filling to make a second omelette.
Sprinkle omelettes with chives and crushed chips.
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