Cheese and Chive Omelet

Total Time
10mins
Prep 5 mins
Cook 5 mins

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.

Ingredients Nutrition

  • 2 tablespoons butter
  • 4 eggs
  • 12 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)

Directions

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

5 5

What a wonderfully delicious breakfast this made, unfortunately our recent hot weather has adverse effects on my herb garden so used the green part of a young spring onion instead of chives otherwise made as directed. Thank you ellie_ made for Rookies tag game.

5 5

PERFECT blend of flavors; I used some sharp cheddar, adding crumbled bacon. Bingo, a wonderful breakfast. Made for the Chive event: French Forum and Farmhouse Cooking: Photo Forum.

4 5

I took and already lightened recipe and went all the way with it by using Eggbeaters and fat free cheddar. At this time of year I had to use dried chives so I stirred 1 1/2 tsp into the egg and let them rehydrate for about 15 mins before cooking. I used smoked salt to add a touch of interest and it all came out very nice indeed. A lovely legal breakfast.