This is a great quick breakfast for dinner meal. I love the creamy texture the cream cheese gives it but you could use cheddar instead if you like. Add some avocado & toast and you have yourself a meal! This recipe comes from Taste of Home.
Recipe Review:
LEVEL OF DIFFICULTY – EASY
- Steps: 2
- Rating: Easy
- Involvement
- 15 min. prep
- Rating: Easy
- Ingredients & availability
- 7 ingredients
- All ingredients you can easily find at any grocery store
- Rating: Easy
Equipment Required:
- Large Skillet
- Knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoons
- Spatula for flipping egg
The Recipe
Time: 15 min. prep
Servings: 2
Calories/serving: ~ 305
Ingredients:
- 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
- Salsa
Directions:
- In a large non-stick 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.
