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Short-Order Kitchen

Cheese and Chive Omelet

By Wes Ellis2 min read
Recipe card
Servings
1
Prep
10 minutes
Cook
25 minutes
Method
Griddle
Heat
300–325°F (griddle)
Difficulty
Medium
Jump to ingredients & directions ↓

Part 3 of the thread The omelet station

THE SHORT VERSION4 points
  • Griddle at 300 to 325°F, and the omelet is the last thing you cook.
  • Spoon the cream cheese in, don't spread it. Spreading tears the eggs.
  • About 3 to 4 minutes to set in the ring, flip, 30 seconds more, then fill and fold.
  • Chives go in twice: into the eggs and fresh on top.
THE RECIPE · CHEESE AND CHIVE OMELET

Ingredients

You'll need

  • Flat-top griddle
  • Metal omelet or egg ring
  • Wide spatula

Directions

  1. Heat the griddle to 300 to 325°F. Make the omelet last, after your potatoes, bacon and pancakes.
  2. If you're using a metal omelet ring, set it on the griddle while it heats so it doesn't stick.
  3. Generously oil the inside of the ring and the griddle under it.
  4. Pour the eggs in slowly so they don't run out under the ring.
  5. Sprinkle some of the chives into the eggs.
  6. After 3 to 4 minutes the eggs should be set. Carefully lift off the ring, then slide the spatula under both sides to loosen the omelet.
  7. Flip it and cook 30 seconds more.
  8. Spoon the whipped cream cheese onto one half. Don't spread it, or you'll rip the eggs.
  9. Fold the omelet over. The heat melts the cream cheese and spreads it for you.
  10. Top with more fresh chopped chives.
Notes Use whipped cream cheese, not a block. It melts fast and spoons on without dragging the eggs.

wesellis.com/blog/cheese-and-chive-omelet/

This is the gentle one. No meat, no pile of shredded cheese, just eggs, chives and a few spoonfuls of whipped cream cheese that melt into something close to a sauce once the omelet's folded.

It's made in a ring on the griddle, same as the 3 Cheese Omelet. If the ring is new to you, Omelet Using a Ring covers the setup.

Why whipped cream cheese

Block cream cheese is stiff and cold, and it won't melt in the 30 seconds this omelet spends on the griddle after the flip. Whipped cream cheese is already soft and full of air, so it goes gooey almost immediately.

The catch is how you get it in there.

Heads up

Spoon it on in a few dollops. Don't try to spread it. The eggs are thin and tender at this point, and dragging a knife or spoon across them tears a hole right through.

Fold the omelet over the top and leave it alone for a moment. The trapped heat melts the cream cheese and spreads it out on its own.

Chives, twice

A sprinkle goes into the eggs right after you pour them, so they cook into the omelet. Then more go on top at the end, fresh and bright green. It's the same herb doing two different jobs: one for flavor, one for that fresh oniony bite.

Tip

Oil the ring and griddle generously and pour slowly. Almost every stuck or leaky ring omelet comes back to one of those two.

LINKED FROM1 note

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