Cheesychiveblossomomelet Recipes

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CHEESY CHIVE BLOSSOM OMELET



Cheesy Chive Blossom Omelet image

Make and share this Cheesy Chive Blossom Omelet recipe from Food.com.

Provided by Sharon123

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

4 large eggs
1 teaspoon water
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon butter
3 chive blossoms, broken into florets
3 tablespoons swiss cheese, grated
1 whole chive blossoms, garnish

Steps:

  • Whisk together eggs, water, salt, pepper and parsley.
  • Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.
  • Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.
  • Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.
  • Garnish with whole chive blossoms.

Nutrition Facts : Calories 237.4, Fat 18.5, SaturatedFat 8.6, Cholesterol 447.6, Sodium 492.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.9, Protein 15.4

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

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.

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

CHIVE OMELETTE WITH GRUYERE AND CANADIAN BACON



Chive Omelette With Gruyere and Canadian Bacon image

I have not tried this yet. I'm posting for the WT 06. Original recipe from Debra F. Weber and altered a little for what we like.

Provided by Nimz_

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 teaspoon light olive oil
1 slice Canadian bacon, cut into thin strips (you can more for taste)
2 large eggs
1 tablespoon chopped fresh chives
1 tablespoon water
2 teaspoons unsalted butter
3 tablespoons grated gruyere (more if you really like Gruyere cheese)
salt & freshly ground black pepper (I like lots of pepper in mine)

Steps:

  • Heat olive oil over medium heat.
  • Add the Canadian bacon and cook until lightly browned.
  • Remove and set aside.
  • In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper.
  • Melt the butter in an 8 inch skillet over med-high heat.
  • When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.
  • Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.
  • As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.
  • Scatter the Gruyere over the omelette, leaving a margin around the edges.
  • Add the Canadian Bacon.
  • Using a spatula, lift 1/3 of the omelette and fold it over the center.
  • Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge.
  • Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
  • To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.

CREAM CHEESE & CHIVE OMELET



Cream Cheese & Chive Omelet image

If you like cream cheese then this creamy recipe is for you; I received it on line and both DH & I love it topped with fresh salsa, and avocado.

Provided by Bonnie G 2

Categories     Breakfast

Time 15m

Yield 2 omelets, 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
4 eggs
2 tablespoons chives, minced
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 301.1, Fat 26, SaturatedFat 9.5, Cholesterol 403.2, Sodium 379.2, Carbohydrate 2.1, Fiber 0.1, Sugar 1.3, Protein 14.4

5 STEP EASY CHEESY OMELET



5 Step Easy Cheesy Omelet image

Make and share this 5 Step Easy Cheesy Omelet recipe from Food.com.

Provided by dramaqueenxo98

Categories     Breakfast

Time 4m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 6

2 nature's promise extra large brown eggs
2 tablespoons 2% low-fat milk
1/2 cup bell pepper
1/2 cup onion
1/2 cup mozzarella cheese
1 tablespoon ketchup

Steps:

  • 1. Crack eggs in a bowl, add the milk, and whisk until yolks break.
  • 2. Add milk, peppers, and onions and whisk again.
  • 3. Put bowl in microwave and cook for 1 minute, checking occasionally.
  • 4. Take out bowl, put omelet on a plate, sprinkle cheese and cook for 30 seconds to melt cheese.
  • 5. Take out and enjoy!

Nutrition Facts : Calories 393, Fat 23.3, SaturatedFat 10.9, Cholesterol 469.6, Sodium 675.1, Carbohydrate 18.7, Fiber 2.4, Sugar 11.5, Protein 27.6

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