Cheesy Chive Omelet

With a technique you can apply to any filling.

From a box sold in Adams, Minnesota, with ephemera from Ohio.

Cheesy Chive Omelet

3 eggs
2 Tbsp. water
1 Tbsp. minced chives
1/8 tsp. salt
dash pepper
1 Tbsp. butter
1/4 to 1/2 c. shredded cheddar cheese

In small bowl, beat eggs and water. Stir in chives, salt, and pepper. In small skillet, melt butter over medium heat; add egg mixture. As eggs cook, lift edges, letting the uncooked portion flow underneath. Just before eggs are completely set, sprinkle cheese over half of the omelet; fold in half. Let stand 1 to 2 minutes or until cheese is melted.

Yield: 1 to 2 servings.

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