Alot of times when I'm making a recipe involving cream cheese, it only calls for half a block. And that other half never makes it very long in the fridge before it starts growing something on it. Enter this herb-y omelet stuffed with.... you guessed it! Cream cheese! Beat 4 eggs with a handful of whatever herbs you have, I had dill and chives! Squirt in tablespoon of Dijon and some salt and pepper, and to a hot pan full is melted butter! Cook it on med-low, try to flip it, and if it breaks don't worry! Just put the cream cheese on one half of the broken omelet and put the other egg-half right on top of the cheese 😆! Or if you're good at rolling omelets, do that! Let it sit in the pan with the heat off for a minute or so to get the cheese melty without overcooking the egg.
Comments