- 3 eggs
- 2 tablespoons water
- 1 tablespoon minced chives
- 1/8 teaspoon salt
- Dash pepper
- 1 tablespoon butter
- 1/4 to 1/2 cup shredded cheddar cheese
- In a small bowl, beat eggs and water. Stir in the chives, salt and pepper. In a small skillet, melt butter over medium-high heat; add egg mixture. As eggs set, lift edges, letting the uncooked portion flow underneath.
- Just before eggs are completely set, sprinkle cheese over half of the omelet; fold in half. Cover and remove from the heat. Let stand for 1-2 minutes or until cheese is melted. Yield: 1-2 servings.
Originally published as Cheesy Chive Omelet in Birds & Blooms June/July 2001, p51
Enjoy this recipe with a sparkling wine.
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Reviewed Dec. 23, 2012
very easy my 13 year old daughter made this for me and It was excellent