I know many people enjoy large, cheesy omelets made with 3-5 whole eggs, packed with various ingredients. The one-egg omelet recipe outlined below is far smaller, simpler, and comes together in just a few minutes.
Note here that the omelet is cooked in a small-sized (five inch or six inch) nonstick pan.
One Egg Omelet with Herb Cream Cheese
I know many people enjoy large, cheesy omelets made with 3-5 whole eggs, packed with various ingredients. The one-egg omelet recipe outlined below is far smaller, simpler, and comes together in just a few minutes. Note here that the omelet is cooked in a small-sized (five inch or six inch) nonstick pan.
Ingredients
- 1 Tbsp cream cheese (softened at room temperature)
- 1 tsp fresh chives (finely sliced)
- 1 tsp fresh parsley (finely minced)
- 2 tsp unsalted butter
- 1 whole egg (whisked)
- A very tiny pinch of Kosher salt and freshly-ground black pepper
Instructions
- Fold together the softened cream cheese, fresh chives, and parsley in a small bowl using a fork.
- When the herbs are evenly distributed, leave the herb cream cheese spread out at room temperature for use as a filling in your omelet.
- For the omelet, whisk together one whole egg with a few grains of Kosher salt and a tiny pinch of freshly-ground black pepper.
- Heat the butter in a small six-inch nonstick pan over medium-high heat.
- When the butter is mostly melted, add the whisked egg and shake the pan for ten seconds.
- Reduce the heat to low, and add the cream cheese spread to the center of the omelet.
- Roll the omelet up gently using your rubber spatula, and transfer to a warm plate.
- Eat immediately.
Notes
Omelets are always better fresh. What I love most about this recipe is that is works perfectly for a late-night snack. And if you are still hungry after eating one, it’s really easy to make another.