—Naomi Giddis, Two Buttes, Colorado
- 3 large eggs
- 2 tablespoons water
- 1/8 teaspoon salt
- Dash pepper
- 1 tablespoon minced fresh chives
- 1 tablespoon butter
- 1/4 to 1/2 cup shredded cheddar cheese
- In a small bowl, whisk eggs, water, salt and pepper. Stir in chives.
- In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
- When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates. Yield: 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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