Description
Somehow, when cream cheese is mixed with herbs and melted in an omelet, it acquires a wonderful taste that you wouldn’t associate with cream cheese.
Ingredients
- 4 ounces cream cheese, softened
- ½ cup fresh cilantro leaves
- salt and pepper to taste
- 3 tablespoons butter
- 8 eggs
Instructions
- Mix together cream cheese and cilantro in a bowl. Season with salt and pepper.
- Heat 1/4 of the butter in a well-seasoned omelet pan or 8-inch nonstick frying pan over medium-high heat. When butter is hot and bubbling
- swirl it around in the pan.
- Just before butter begins to brown
- beat 2 eggs and pour into the pan. Reduce heat.
- After 10 seconds or so
- omelet will coagulate. Push omelet to one side of the pan with a spoon or spatula to allow raw egg to flow onto the cleared skillet. Repeat this one more time
- then remove the skillet from heat.
- Dab 1/4 of the herbed cream cheese in a line along the middle of omelet. Season with salt and pepper. If omelet has not completely set
- place the pan over medium heat for 30 more seconds.
- Slide omelet from the pan onto a plate
- so it rolls up
- enclosing herbed cream cheese filling. Make 3 more omelets the same way.
Servings: 4