Best Cheese And Chive Omelet Recipes

TARRAGON, CHIVE AND GOAT CHEESE OMELET

Tarragon, Chive and Goat Cheese Omelet image

Categories Cheese Egg Herb Brunch Low Carb Quick & Easy Graduation Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 Servings

Number Of Ingredients 8

Ingredients

5 large eggs
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1 1/4 cups crumbled soft fresh goat cheese(such as Montrachet; about 4 ounces)

Steps:

Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.

CHEESE AND CHIVE OMELET

Cheese and Chive Omelet image

I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.

Provided by ellie_

Categories Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
4 eggs
1/2 cup egg white
1 -2 tablespoon chopped chives
salt
pepper
1 cup grated cheese (I used Monterey Jack but a combination of cheeses or your favorite cheese will work well)

Steps:

Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
In a large skillet melt butter over medium heat.
Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
Fold 1/3 of the omelet over the center and then the other side over the center.
Turn omelet onto plate and cut in half or thirds.

Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5

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