April 17, 2017
Breakfast, Lunch, Dairy,
Eggs, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Herbs, Kosher Dairy more
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"Recipe source: Saveur (April 2007)"
In a bowl whisk together the eggs, chives, cream and salt and pepper to taste.
In a 8 inch skillet over medium heat melt the butter and then add the egg mixture, stirring with a rubber spatula until eggs just begin to set (about 1 minute). Use a spatula to neaten and edges and smooth over the curds and cook undisturbed until set in the middle (another minute or so). Dollop the goat cheese down the center.
Use a spatula to roll omelet onto a 2 1/2 inch wide bling shape, folding it over the filling.
Turn omelet onto a plate, brush with a bit more melted butter and sprinkle with chopped chives.
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Really good breakfast thanks ellie
I knew when I saw Bergy's post that I had to make this, and it did not disappoint. I used less butter and green onions for the chives. Luvcookn's open faced photo convinced me to do the same, and it was a very nice presentation. Be prepared goat cheese lovers, you may want to eat more than one portion, it is that good (and that chock full of goat cheese)!
Absolutely delicious. Perfect for a light supper.
So easy and so tasty. I used a herb goat cheese and dried chives. Sill be making this omelet again
2 June 18. Same as lit time!! Delish!
As I was having several people over for brunch, I decided to make open faced as I could make several at a time. I did sub the chives for Italian parsley. We thoroughly enjoyed them.
Thanks for sharing Ellie! Made for Billboard Recipe Tag.