Ingredients
4
4 servings
- •4 ounces cream cheese, softened
- •0.5 cup fresh cilantro leaves
- •salt and pepper to taste
- •3 tablespoons butter, divided
- •8 large eggs, divided
Instructions
- Mix together cream cheese and cilantro in a bowl. Season with salt and pepper.
- Heat 1/4 of the butter in a well-seasoned omelet pan or 8-inch nonstick frying pan over medium-high heat. When butter is hot and bubbling, swirl it around in the pan.
- Just before butter begins to brown, beat 2 eggs and pour into the pan. Reduce heat.
- After 10 seconds or so, omelet will coagulate. Push omelet to one side of the pan with a spoon or spatula to allow raw egg to flow onto the cleared skillet. Repeat this one more time, then remove the skillet from heat.
- Dab 1/4 of the herbed cream cheese in a line along the middle of omelet. Season with salt and pepper. If omelet has not completely set, place the pan over medium heat for 30 more seconds.
- Slide omelet from the pan onto a plate, so it rolls up, enclosing herbed cream cheese filling. Make 3 more omelets the same way.
Nutritional Facts
Per 4 servings
- Calories: 320
- Carbohydrate: 2g
- Fat: 29g
- Fiber: 0g
- Protein: 15g
- Sugar: 1g
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