Cheese and Chive Omelet
Ingredients:
- Oil or butter
- Omelet or egg ring
- 3 eggs, beaten
- 3 Tbsp. whipped cream cheese
- 1 Tbsp. finely chopped chives
Directions:
- Heat griddle between 300 and 325 degrees. Always make your omelets last. Cook your potatoes, bacon, and pancakes first.
- If using a metal omelet ring, place it on the griddle while it heats up to prevent sticking.
- Generously coat the egg ring and the griddle with oil to prevent the eggs from sticking.
- Pour the eggs in slowly to avoid them running under the ring.
- Sprinkle some chives into your eggs.
- After about 3 to 4 minutes, your eggs should set up. Carefully remove the ring, then slide your spatula under both sides of the omelet to loosen it up.
- Flip the omelet. After the flip, cook for 30 more seconds.
- Add your whipped cream cheese. Spoon it into the omelet instead of spreading it on to avoid ripping the eggs.
- Fold the eggs over. The heat will melt and spread the cream cheese.
- Top with more fresh diced chives and enjoy!
Serving Size:
Serves 1
Method:
Griddle
Prep Time:
10 Minutes
Difficulty:
Medium
Cooking Time:
25 Minutes
