Cream cheese is mixed with herbs and melted in this cream cheese omelet, and it acquires a wonderful taste that you wouldn't associate with cream cheese.
Ingredients
- ounces cream cheese: 4 piece (softened)
- cilantro leaves: 0.5 cup (fresh)
- salt and pepper: (to taste)
- butter: 3 Tbsp (divided)
- eggs: 8 piece (divided)
Metric Conversion
Stages of cooking
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Mix together cream cheese and cilantro in a bowl. Season with salt and pepper.
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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.
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Just before butter begins to brown, beat 2 eggs and pour into the pan. Reduce heat.
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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.
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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.
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Slide omelet from the pan onto a plate, so it rolls up, enclosing herbed cream cheese filling. Make 3 more omelets the same way.
