Cream Cheese and Tomato Omelet with Chives

Cream Cheese and Tomato Omelet with Chives

7
jodi 4

"This omelet is light, fluffy, and delicious! Perfect with tomatoes and chives fresh from the garden. Use garlic chives to make this omelet extra flavorful."

Ingredients 20 m {{adjustedServings}} servings 260 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 457 mg
  • 152%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk eggs, milk, salt, and pepper together in a bowl.
  2. Heat a 6-inch nonstick skillet over medium heat; pour egg mixture into the hot skillet, tilting so egg mixture covers the entire bottom of skillet. Slowly cook egg mixture until set, 5 to 10 minutes.
  3. Arrange small dollops of cream cheese onto half the omelet; sprinkle tomato and chives over cream cheese. Fold omelet in half over the fillings. Remove skillet from heat and cover until cream cheese has softened, 2 to 3 minutes.
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Reviews 7

  1. 7 Ratings

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AZ93
3/22/2013

This is a pretty omelet (see photo) but was just ok. I feel like it needed something salty added to it like capers, or I'll bet smoked salmon would be amazing. It just needs something to balance out the slight sweetness of the cream cheese. I would make it again with those additions. Thanks for posting!

Vesper
6/18/2014

It was way to creamy for me! I would use more egg and less cream cheese.

Basg
2/5/2015

Delish! My family was getting very sick of scrambled eggs, but I like having eggs for lunch once a week. This recipe made all of us happy. Go easy on the cream cheese - 1.5 T. is more than enough for two eggs.