Cream Cheese & Chive Omelet Recipe
- 1 tablespoon olive oil
- 4 large eggs
- 2 tablespoons minced chives
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 ounces cream cheese, cubed
- 1. In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
- 2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa. Yield: 2 servings.
1/2 omelet (calculated without salsa) equals 305 calories, 27 g fat (10 g saturated fat), 455 mg cholesterol, 374 mg sodium, 2 g carbohydrate, trace fiber, 15 g protein.
Reviews for Cream Cheese & Chive Omelet
"Wow, really good! I had jalapeno cheddar cream cheese on hand so used that. Wonderful!"
"Good taste, easy to prepare."
"Simple, easy and taste great as is, but also a great base to add other ingredients, especially vegetables - broccoli, spinach, mushrooms, . This is a summertime staple, quick, easy supper for busy summertime weeknights."
"SO good! As one other reviewer said, I added spinach. With or without, this is a regular now!"
"I love this and so did my daughter! great for brunch!"
"Great recipe! I used some freshly cooked spinach and scallions. What is really great about this recipe is the instructions. This is the first omelet I every made that tastes like the omelets served by good restaurants! While the recipe makes a very large omelet, it can be easily changed to a one serving recipe just by cutting the ingredients in half."
"Better than cream cheese on a bagel. YUM"
"Simple easy to make and delicious! Excellent."
"Great! So easy and the warm cream cheese makes it feel so decadent. I halfed the recipe since it was just me this morning and used a small skillet so it wouldn't spread out too far and it turned out fine."
"very good and very easy to make , i added some Mexican cheese mix"
"Awesome breakfast treat! Used egg whites and low fat cream cheese."
"What's not to like. To make it even more fluffy, add the salt at the very end of cooking. But that is pretty standard for most egg dishes like this. I used New Mexico Salsa Verde as a topping."
"I've been making my scrambled eggs like this for 30+ years. SOOooo good!!! People often ask what my secret ingredient is. Well, now everyone knows!!!"
"Made this, was awesome ! I did not have regular cream cheese so used the smoked salmon cream cheese... all I can say is O M G ! I will def. make this again !sed"
"I tried this for the first time yesterday and ended up making it again this morning!! I also used reduced fat cream cheese and reduced the oil in the pan to 1 teaspoon. Topped off with fresh salsa, this makes for a real breakfast treat that is really pretty good for you! Thanks for a great recipe!"
"So good! I was reading my S@D right before making breakfast, so I thought I would give this a try. I had to use what I had on hand, so I had to use egg beaters, reduced fat cream cheese and dried chives, and it was delicious! This would also make a nice brunch recipe or quick dinner."
"Made it twice already and have shared with friends. This one is super easy and quite yummy. I used reduced fat cream cheese (Neufchatel) and may use either dried chives or fresh. If using dried, reduce amount to 1 Tbsp."
"Really easy and so very good, especially if you like cream cheese. Husband & I both enjoyed very much!!"
"This is so delicious. I used fatfree cream cheese. It rreally perked up breakfast."
Enjoy this recipe with a sparkling wine.