Cheesy Chive Omelet Recipe

4.5 3 3
Cheesy Chive Omelet Recipe
Cheesy Chive Omelet Recipe photo by Taste of Home
Publisher Photo

Cheesy Chive Omelet Recipe

Read Reviews
4.5 3 3
Publisher Photo
—Naomi Giddis, Two Buttes, Colorado
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 omelet: 216 calories, 18g fat (9g saturated fat), 309mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.

  • 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
  1. In a small bowl, whisk eggs, water, salt and pepper. Stir in chives.
  2. 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.
  3. 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

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ms11145 User ID: 1604521 263125
Reviewed Mar. 6, 2017

"I fix omelets at least once a week. I love the addition of chives ; however, husband didn't even notice since he drowned his omelet with salsa. I liked it. Since I had mushrooms that were turning, I added that with the chives. Instead of water, I chose to use half & half which I normally use anyway. It gives the omelet a smoother taste."

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C-Ro User ID: 6104789 30379
Reviewed Oct. 25, 2014

"Simple and tasty!"

MY REVIEW
kimsday User ID: 6076493 72567
Reviewed Dec. 23, 2012

"very easy my 13 year old daughter made this for me and It was excellent"

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