Cream Cheese Chive Omelet
From chefmeow 16 years ago
- 10 minutes to make
- Serves 2
Tried and true recipe sure to please all. This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982.
Ingredients
- 1/2 pound cream cheese softened shopping list
- 4 teaspoons finely chopped chives shopping list
- 6 eggs separated shopping list
- 1/4 cup bottled milk shopping list
- 1-1/2 teaspoons salt shopping list
- 1/4 teaspoon pepper shopping list
- 3 tablespoons salad oil shopping list
How to make it
- Cream cheese and chives well with spoon then with spoon beat in egg yolks one at a time.
- Blend in milk, salt and pepper.
- Beat egg whites until stiff enough to peak then fold into cheese mixture with a spoon.
- Meanwhile heat salad oil in 2 compartments of a large omelet pan greasing sides well.
- Pour omelet into skillet and cook over low heat for 12 minutes or until bottom is lightly browned.
- Bake at 350 for 10 minutes.
- Remove from oven and loosen edges well with a spatula.
- Fold over omelet and turn out onto a platter.
- Garnish with parsley, watercress or chicory.
- Serve at once.
People Who Like This Dish 7
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- flavors Algonquin, IL
- bulloney Berkeley, CA
- chefmeow Garland, TX
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