Cream Cheese Chive Omelet |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Tried and true recipe sure to please all. This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Ingredients:
1/2 pound cream cheese softened |
4 teaspoons finely chopped chives |
6 eggs separated |
1/4 cup bottled milk |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
3 tablespoons salad oil |
Directions:
1. Cream cheese and chives well with spoon then with spoon beat in egg yolks one at a time.
2. Blend in milk, salt and pepper.
3. Beat egg whites until stiff enough to peak then fold into cheese mixture with a spoon.
4. Meanwhile heat salad oil in 2 compartments of a large omelet pan greasing sides well.
5. Pour omelet into skillet and cook over low heat for 12 minutes or until bottom is lightly browned.
6. Bake at 350 for 10 minutes.
7. Remove from oven and loosen edges well with a spatula.
8. Fold over omelet and turn out onto a platter.
9. Garnish with parsley, watercress or chicory.
10. Serve at once.
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