CREAM CHEESE OMELETTE RECIPES
CREAM CHEESE & CHIVE OMELET RECIPE: HOW TO MAKE IT
The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
Provided by Taste of Home
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 305 calories, FatContent 27g fat (10g saturated fat), CholesterolContent 455mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 15g protein.
FLUFFY, CREAMY, NO-FAIL OMELET RECIPE - FOOD.COM
Make and share this Fluffy, Creamy, No-Fail Omelet recipe from Food.com.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
- Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
- Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
- It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
- Slide onto a plate and cut in half to serve.
Nutrition Facts : Calories 309.7, FatContent 25.1, SaturatedFatContent 12.7, CholesterolContent 468.1, SodiumContent 372.4, CarbohydrateContent 2.9, FiberContent 0.1, SugarContent 0.9, ProteinContent 17.5
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