Cheesy Chive Blossom Omelet Recipes

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CHEESY CHIVE OMELET



Cheesy Chive Omelet image

Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. -Naomi Giddis, Two Buttes, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons water
1/8 teaspoon salt
Dash pepper
1 tablespoon minced fresh chives
1 tablespoon butter
1/4 to 1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.

Nutrition Facts : Calories 216 calories, Fat 18g fat (9g saturated fat), Cholesterol 309mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

CHEESY CHIVE BLOSSOM OMELET



Cheesy Chive Blossom Omelet image

Make and share this Cheesy Chive Blossom Omelet recipe from Food.com.

Provided by Sharon123

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

4 large eggs
1 teaspoon water
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon butter
3 chive blossoms, broken into florets
3 tablespoons swiss cheese, grated
1 whole chive blossoms, garnish

Steps:

  • Whisk together eggs, water, salt, pepper and parsley.
  • Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.
  • Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.
  • Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.
  • Garnish with whole chive blossoms.

Nutrition Facts : Calories 237.4, Fat 18.5, SaturatedFat 8.6, Cholesterol 447.6, Sodium 492.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.9, Protein 15.4

MUSHROOM AND CHEESE OMELET



Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

  • Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
  • Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
  • Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
  • Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

CREAM CHEESE & CHIVE OMELET



Cream Cheese & Chive Omelet image

The first bite of creamy filling lets you know this isn't any old omelet. Make it once, and we suspect you'll be fixing it often. -Anne Troise, Manalapan, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 305 calories, Fat 27g fat (10g saturated fat), Cholesterol 455mg cholesterol, Sodium 374mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.

CHEESE OMELETTE



Cheese Omelette image

My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.

Provided by topfgucker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

3 eggs
1 tablespoon milk, or as needed
salt and freshly ground white pepper to taste
2 tablespoons butter
¼ cup shredded Emmentaler cheese

Steps:

  • Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
  • Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
  • Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g

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