Cheesy Chive Omelet Recipes

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.

FRENCH OMELETTE WITH CHEESE AND CHIVES

Steps:

• Whisk the eggs in a medium bowl until well combined and smooth, taking care not to whip in much air. The point is to combine the yolks and whites very well.
• Heat 1 tablespoon of the butter in an 8-inch nonstick skillet over medium low heat until the butter has melted and just begins to foam. Pour in the eggs. Working quickly, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking) while you use a small rubber spatula in your other hand to stir the eggs in a loose figure eight pattern to create small curds, scraping down the sides of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
• Remove the pan from the heat and sprinkle the omelette (now it can be called one!) with a pinch of salt, then sprinkle the cheese down the center of the exposed egg. Gently shake the pan so that the omelette shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelette above the edge of the pan should fold over on itself - use your rubber spatula to give it a hand, if it doesn't. Slide 1 tablespoon butter underneath the omelette that's still in the pan. (This will help keep the omelette tender and soft - and it tastes really good.)
• Using the spatula, roll up the omelette, then flip it seam side down onto a warm serving plate. Slide the remaining dab of butter (1/2 tablespoon) across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES

Steps:

• Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
• In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
• Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
• Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
• Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
• Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

EASY CHEESY CHIP OMELETTE

Steps:

• Preheat the grill to high. Heat the oil over a highish heat in a large frying pan. Throw in the chips and fry for 10 minutes, tossing occasionally, until they have completely defrosted and turned crispy and golden.
• Beat the eggs in a bowl with a third of the cheese and season with salt and pepper. Pour the eggs over the chips and lower the heat. Cook the eggs, rippling the sides into the middle every time they begin to set, until only the top and middle are runny. Scatter the remaining cheese over the top, then place the pan under the grill for 3-4 minutes, until the cheese is brown and bubbling and the eggs have souffléd up. Serve in wedges with lots of salad.

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.

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.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

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.