Cheesy Chive Blossom Omelet Food

CHEDDAR AND CHIVE OMELET

Steps:

• Whisk eggs, chives, salt, and pepper together in medium bowl.
• Heat butter in large non-stick skillet.
• Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
• Sprinkle omelet with cheddar cheese.
• Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
• Cut into 4-6 servings and serve immediately.

CHEESE AND CHIVE OMELET

Steps:

• Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
• In a large skillet melt butter over medium heat.
• Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
• Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
• Fold 1/3 of the omelet over the center and then the other side over the center.
• Turn omelet onto plate and cut in half or thirds.

CHEESY CHIVE OMELET

Steps:

• 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.

CHEESY CHIVE BLOSSOM OMELET

Steps:

• Whisk together eggs, water, salt, pepper and parsley.
• Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.
• Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.
• Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.
• Garnish with whole chive blossoms.

CREAM CHEESE & CHIVE OMELET

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.

CHEESY VEGGIE OMELETTE

Steps:

• Lightly beat eggs and set aside.
• Saute garlic and onion in the oil until just witted. Add spinach. Heat through, blend in with the onion and garlic.
• Add salt, pepper and nutmeg. Mix.
• Pour beaten egg over vegetables. Cook over medium heat, shaking pan to keep omelette loose from the bottom. Loosen around edges with spatula.
• Just before eggs are all set on top, sprinkle with cheese. Slip under broiler until browned.
• Slide onto platter. Garnish with tomatoes. Cut in wedges to serve.
• Good served with crisp hot french bread and butter.