How to make it

  • In small bowl, mash cream cheese with parsley, chives, thyme and basil.
  • Crack eggs into medium bowl then add salt and pepper.
  • Gently beat eggs with a fork.
  • In a medium nonstick skillet or omelet pan melt butter over high heat until foamy.
  • Pour eggs into pan then reduce heat to medium.
  • Cook for 60 seconds lifting edges to let uncooked egg flow underneath.
  • Spoon cream cheese herb mixture down half of omelet in 8 dollops.
  • Fold plain side over cream cheese and cook 30 seconds longer.
  • Slide onto a plate and serve at once.

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    " It was excellent "
    sunny ate it and said...
    WONDERFUL - I just moved into my new house and have yet to buy real food - I'm living on omelets these days and this just got moved to the top of the list. Thanks Cat. = )
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