Best Feta Parmesan Chive Omelette Recipes

FETA, PARMESAN & CHIVE OMELETTE

Steps:

• Crack eggs into a bowl, add chives and season with salt and pepper.
• Use a fork to whisk until well combined.
• Melt butter in a small non-stick frying pan over medium heat.
• Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath.
• Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set.
• Fold in half and slide onto a plate. Serve immediately with salad leaves.

CHEESY CHIVE OMELET

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.

CREAM CHEESE & CHIVE OMELET

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.

CHEESE AND CHIVE OMELET

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.

FETA PEPPER OMELETS FOR 2

Steps:

• In medium bowl, wisk together eggs, seasoning salt, and tobasco. Set aside.
• Heat olive oil over medium high heat in large skillet. Sautee the bell peppers and red onion slices about 10 minutes, or until desired. Season with salt and pepper. Remove from pan and set aside.
• In same skillet, add egg mixture over a medium heat. Let eggs set completely on the bottom, leaving it just a little runny on the uncooked top.
• Using two spatulas if need be, flip the set egg onto the second side and immediately add half of the feta cheese on one side of the omelet.
• Place onions and bell peppers on top. Place cheddar cheese on top of peppers and onions.
• Fold empty side of the omelet over the veggies and cheese and top the top of the fully cooked omelet with the remaining feta cheese.