What a marvelous weekend this has been! Kinda hot but bearable but also kinda gorgeous. The kind that makes you want to get down and dirty in the soil of your garden and go crazy planting flowers and vegetables. It has been really difficult to not start gardening. I have to constantly remind myself that I live here, here in St. Louis, where it is best to not plant till after the Mother’s day weekend. I can hold off! Yes I can! Maybe if I say this enough times, I will actually be able to wait.
All these conflicting emotions along with some football and good measure of laziness have kept me out of the kitchen all weekend. I did bake some French bread (I will tell about this another day…soon…I promise!) and made omelets for breakfast this morning for my sons.
My sons love the omelet I make. Simple and yet so delicious. Egg, milk, cheese, salt and pepper. What’s not to like!? But this morning, alas! I was out of milk.
I however did find some cream cheese and herbs in my bare refrigerator. I Googled “Omelet with herbs and cream cheese”. And in less than a second Google presented me with a thousand options. What did we do before Google?
So Herbed Cream Cheese cheesy omelet for breakfast it was. This is probably my family’s most favorite way to eat eggs to date. It was gone in a few minutes flat. They asked for seconds. But I only had four eggs this morning. Sorry lads! Better luck next time.
Herbed Cream Cheese Cheesy Omelet
*Adapted from this recipe.
*Makes two large omelets
4 large eggs
1/4 tsp salt (adjust according to taste)
1/4 tsp pepper (adjust according to taste)
1.5 heaping tbsp of shredded cheese
Oil – 3 tbsp
*For the herbed cream cheese
2 heaping tbsp of cream cheese – softened and at room temperature
Any kind of fresh herb you like – I used a heaping 1/4 tsp of fresh thyme
salt and pepper to taste – I add about 1/8 tsp each. Adjust according to your taste
1. Mix the herbed cream cheese ingredients well together. Set aside.
2. Beat the eggs. Add the salt, pepper and cheese. Mix well.
3. In an omelet frying pan, add 1 – 1.5 tbsp of oil. Once the oil is hot, spread it across the frying circumference of the pan.
4. Add half of the egg mixture using a circular motion. Spread the egg mixture by swirling the pan so that the egg mixture spreads thin like a crepe.
5. Let the egg cook for 2 minutes or so, till the top is no longer runny and the omelet appears like it will easily slide off the pan. If the egg responds well when you try it lift it by the edges, then you are ready to spread cream cheese else let the egg cook a little longer.
6. Spread 3/4 tbsp of the cream cheese mixture on the top of the omelet.
7. Fold the outer edges of the omelet towards the center. Place 1/4 tbsp of the cream cheese mixture on top of the omelet. Serve.
8. Repeat steps 3-7, for the second omelet.
Please let me know what you thought of the recipe if you do try it.
Till next time,