- 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
- 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).
- 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.
Reviews forCream Cheese & Chive Omelet
"This looked really good and I did make it. Way too much oil for my taste. I will probably make it again using less oil."
"Wow, really good! I had jalapeno cheddar cream cheese on hand so used that. Wonderful!"
"Good taste, easy to prepare."
"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"