Cream Cheese & Chive Omelet
Breakfast, brunch or lunch - omelets are perfect for. This filling is so creamy you will want to make it more.
1 tablespoon olive oil 4 large eggs 2 tablespoons minced chives 2 tablespoons water 1/8 teaspoon salt 1/8 teaspoon pepper 2 ounces cream cheese, cubed Salsa 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. Yield: 2 servings.
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