Cream Cheese and Tomato Omelet with Chives

Cream Cheese and Tomato Omelet with Chives

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."


20 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 406 mg
  • 135%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 7 Ratings


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...

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

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 enoug...

This was SO good! I wasn't so sure about the cream cheese but it turned out great! I also used chopped onion instead of chives and added ham, bacon, and cheese to it. The ham and bacon were real...

So quick and so simple, yet so tasty! Even without the chives. I think it's going to be my quick side dish no.1 replacing gone off scrambled eggs.

I love to make this with fresh tomatoes and chives from the garden. Creamy & Delicious!

Loved this!