Cheddarandchiveomelet Recipes

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CHEDDAR AND CHIVE OMELET



Cheddar and Chive Omelet image

Make and share this Cheddar and Chive Omelet recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 large eggs
1 1/2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon butter
1/2 cup extra-sharp cheddar cheese

Steps:

  • Whisk eggs, chives, salt, and pepper together in medium bowl.
  • Heat butter in large non-stick skillet.
  • Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
  • Sprinkle omelet with cheddar cheese.
  • Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
  • Cut into 4-6 servings and serve immediately.

Nutrition Facts : Calories 202.9, Fat 15.8, SaturatedFat 7.6, Cholesterol 342.2, Sodium 518.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.7, Protein 13.6

ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES



Antoni Porowski's French Omelet With Cheese and Chives image

There's nothing quite like a classic omelet. On Netflix's "Queer Eye," Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, "Antoni in the Kitchen," follows in that vein. It requires few ingredients and a dextrous hand: You'll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.

Provided by The New York Times

Categories     breakfast, brunch, dinner, for one, weekday, main course

Time 10m

Yield 1 serving

Number Of Ingredients 7

2 large eggs
2 1/2 tablespoons unsalted butter, preferably European-style or cultured
Pinch of kosher salt
1/3 cup coarsely grated Gruyère, sharp Cheddar or Fontina
Flaky sea salt, such as Maldon or kosher salt
Black pepper
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
  • In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
  • Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
  • Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
  • Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
  • Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

CREAM CHEESE & CHIVE OMELET



Cream Cheese & Chive Omelet image

The first bite of creamy filling lets you know this isn't any old omelet. Make it once, and we suspect you'll be fixing it often. -Anne Troise, Manalapan, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
4 large eggs
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed
Salsa

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

Nutrition Facts : Calories 305 calories, Fat 27g fat (10g saturated fat), Cholesterol 455mg cholesterol, Sodium 374mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.

CHARD AND CHEDDAR OMELET



Chard and Cheddar Omelet image

Categories     Breakfast     Brunch     Low Carb     Cheddar     Chard     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 garlic cloves, minced
4 ounces red Swiss chard, stemmed, chopped (about 3 cups packed)
3/4 teaspoon hot pepper sauce
5 large eggs
3/4 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
  • Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

CHEESE AND CHIVE OMELET



Cheese and Chive Omelet image

I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.

Provided by ellie_

Categories     Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 eggs
1/2 cup egg white
1 -2 tablespoon chopped chives
salt
pepper
1 cup grated cheese (I used Monterey Jack but a combination of cheeses or your favorite cheese will work well)

Steps:

  • Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
  • In a large skillet melt butter over medium heat.
  • Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
  • Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
  • Fold 1/3 of the omelet over the center and then the other side over the center.
  • Turn omelet onto plate and cut in half or thirds.

Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5

CHEESY CHIVE OMELET



Cheesy Chive Omelet image

Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. -Naomi Giddis, Two Buttes, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

3 large eggs
2 tablespoons water
1/8 teaspoon salt
Dash pepper
1 tablespoon minced fresh chives
1 tablespoon butter
1/4 to 1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.

Nutrition Facts : Calories 216 calories, Fat 18g fat (9g saturated fat), Cholesterol 309mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

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