Cheese and Herb Omelette
- 2 tablespoons cream cheese, at room
- 1 tablespoon chopped fresh chives, thyme, basil
- 2 eggs
- 1 tablespoon water
- Pinch of salt
- Pinch of freshly ground pepper
- 1 tablespoon unsalted butter
In a small bowl, combine the cream cheese and herbs. Mash with a table fork until blended. Set aside.
In another small bowl, combine the eggs, water, salt and pepper. Using a clean table fork, mix together until just blended. The eggs should not be foamy.
Put the butter in a small nonstick fry pan and set over medium heat. When the butter is melted and starts to foam, swirl the pan to coat the bottom with the butter. Pour the eggs into the pan and cook until the edges begin to look set, about 45 seconds. Holding the pan steady with a pot holder, use a spatula to lift up an edge of the omelette and tilt the pan slightly toward that edge. The uncooked egg in the center will run onto the pan bottom. Continue to cook and repeat the lift-and-tilt movement 2 more times at other points around the edge.
When the center of the omelette no longer looks runny but is still moist, drop teaspoonfuls of the cream cheese mixture over half of the omelette. Slide the spatula under the other half of the omelette and flip it over the cream cheese half.
Gripping the pan handle firmly with the pot holder, hold the pan over a serving plate. Tilt the pan slightly and let the omelette slide out of it onto the plate. Serve immediately. Serves 1.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).