CREAMY NO-FAIL CHEESE OMELET
Start the day right with a Creamy No-Fail Cheese Omelet. With four eggs and cheddar cheese, our Creamy No-Fail Cheese Omelet is fluffy and flavorful.
Provided by My Food and Family
Categories Breakfast Eggs
Time 15m
Yield Makes 2 servings, 1/2 omelet each.
Number Of Ingredients 6
Steps:
- Microwave cream cheese in bowl on HIGH 10 sec. to soften. Add eggs and water; beat with wire whisk until well blended. (Small pieces of cream cheese will remain.) Stir in shredded cheese and green onions.
- Melt butter in small nonstick skillet on medium heat. Add egg mixture. Cook 3 to 4 min. or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
- Slide or flip omelet onto serving plate; cut in half to serve.
Nutrition Facts : Calories 270, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 460 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
LIGHT AND FLUFFY OMELETS
Steps:
- Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
- Serve immediately.
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.
Nutrition Facts : Calories 305 calories, Fat 27g fat (10g saturated fat), Cholesterol 455mg cholesterol, Sodium 374mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
FLUFFY, CREAMY, NO-FAIL OMELET
Make and share this Fluffy, Creamy, No-Fail Omelet recipe from Food.com.
Provided by GeeWhiz
Categories Breakfast
Time 15m
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, Fat 25.1, SaturatedFat 12.7, Cholesterol 468.1, Sodium 372.4, Carbohydrate 2.9, Fiber 0.1, Sugar 0.9, Protein 17.5
APPLE, AMARETTO, CREAM CHEESE OMELET FOR TWO
This is also delicious with Frangelico (or hazelnut extract/flavoring) in place of the Amaretto. Please enjoy.
Provided by Annacia
Categories Breakfast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a small skillet. Stir in sugar and sliced apple and saute until apples are tender. Remove from heat and add liqueur or extract. Keep warm.
- Beat together egg mix and when ready to cook omelet, melt 1 teaspoon of butter in omelet pan and pour in half of the egg mix.
- Cook as for an omelet, pushing raw egg to outside edge, when eggs are set, cover with half of cream cheese and half of apple mix.
- Continue cooking for one minute and fold or roll and slide out of pan onto heated serving plate.
- Repeat for second omelet or use two pans.
CREAM CHEESE & CHIVE OMELET
If you like cream cheese then this creamy recipe is for you; I received it on line and both DH & I love it topped with fresh salsa, and avocado.
Provided by Bonnie G 2
Categories Breakfast
Time 15m
Yield 2 omelets, 2 serving(s)
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 301.1, Fat 26, SaturatedFat 9.5, Cholesterol 403.2, Sodium 379.2, Carbohydrate 2.1, Fiber 0.1, Sugar 1.3, Protein 14.4
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Reviews 5Category BreakfastCuisine FrenchTotal Time 3 mins
- In a small bowl, crack the eggs. With a fork, whisk vigorously together with the kosher salt, pepper and water.
- Heat a small 8-inch or 10-inch nonstick skillet over just below high heat, with the pan handle facing towards you. Add the butter and swirl the pan to fully coat. Wait until the butter starts to become foamy with large bubbles but not yet browned, then pour in eggs.
- When a skin just starts to form after 10 to 15 seconds, add the cheese (and other filling ingredients) in a line from left to right. Working quickly, run a small spatula under the far edge of the omelette to release it from the pan. Start to pull the eggs up and shake and tilt the pan to spread out any uncooked egg and allow it to cook. Using the spatula, roll the eggs up and over the cheese; this will be intentionally messy!
- Cook another 10 to 15 seconds until just barely set; the outside should be a pale golden and the inside soft and creamy. For a harder cooked omelette, cook several seconds longer. Turn off the heat.
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