Cream Cheese Omelet

Omelets have a reputation for being finicky because they can turn out rubbery if cooked too long or they can fall apart if filled too full. But with the right nonstick pan and a few simple ingredients, you can master this cream cheese omelet recipe. This breakfast for two recipe couldn’t be easier to make. Pour the whisked eggs into a hot oiled pan, cook them just until set, fold them over cubes of cream cheese and serve.

Instead of whisking milk or cream into the eggs, which makes them dense and firm, the cream cheese filling adds some richness. Fresh chives add color and a hint of onion-like flavor to every bite. Omelet recipes like this one are endlessly versatile: Once you perfect it, you can vary the herbs and enhance the filling to make it your own.

Cream Cheese Omelet Ingredients

• Olive oil: This cream cheese omelet recipe cooks the eggs in olive oil instead of butter to give the omelet a browned, slightly crisp exterior. When choosing cooking oils, remember that butter and extra virgin olive oil have a low smoking point, so add the eggs as soon as the pan is hot.
• Eggs: Whisk eggs with water to create the fluffiest omelet; milk or cream would give the eggs a firmer texture. Use room-temperature eggs for easier whisking.
• Chives: Fresh chives give this omelet recipe a subtle onion flavor, enhanced by salt and, ideally, freshly ground black pepper. Chives are an herb that also makes an excellent omelet garnish, so snip a few extra slender leaves.
• Cream cheese: Cream cheese is at the rich heart of this fluffy omelet. A tub of whipped cream cheese includes ingredients that make it watery when heated, so cut cubes from a block of cream cheese for the most consistent, creamiest filling.
• Salsa: Choose your favorite salsa brand or make your own to serve atop this cream cheese and chive omelet. Pico de gallo is a speedy fresh option, or thaw homemade freezer salsa for a ready-to-serve topping.

Directions

Step 1: Make the egg mixture

In a large nonstick skillet, heat the oil over medium-high heat. In a bowl, whisk together the eggs, chives, water, salt and pepper until combined but not overly frothy.

Editor’s Tip: A 10-inch nonstick pan is ideal for a four-egg omelet. A larger skillet might spread the eggs too thinly, making the omelet hard to fold.

Step 2: Cook the eggs

Pour the egg mixture into the just-hot skillet.

The mixture should start to set at the edges almost immediately. As the eggs set, use a spatula to push the cooked edges toward the center of the pan, letting the uncooked portion flow underneath toward the pan’s sides.

Step 3: Add the filling

Once the eggs are evenly set but still not quite fully cooked, sprinkle the cream cheese cubes on one side of the eggs.

Carefully fold the other side of the omelet over the filling, like you’re folding a piece of paper in half.

Editor’s Tip: After adding the cream cheese, start with one end and roll the eggs over the filling until reaching the other end. Another way to make an omelet is to roll each side over the filling, like a burrito.

Step 4: Plate and serve

Slide the omelet onto a plate and cut it in half. Serve with salsa.

Cream Cheese Omelet Variations

• Cut back the fat: Use just a splash of oil and tilt the pan as it heats up so that the oil evenly coats the bottom surface—just make sure the nonstick pan is in prime condition so that the egg doesn’t bind to the barely oiled surface. Choose a block of reduced-fat cream cheese or Neufchâtel for a lower-fat filling.
• Flavor the cheese: Use Boursin cheese or homemade garlic cheese spread, and cook the omelet in butter over medium heat to create a smooth, golden French-style omelet. Or, mix other flavors into the cream cheese, like roasted garlic, fresh herbs, minced chiles or flaked smoked salmon. Substitute goat cheese for a tangier taste, either from a plain chevre log or a flavored sun-dried tomato goat cheese spread.
• Add veggies: Spread a thin layer of uncooked spinach or arugula and scallions over the cream cheese before you fold the omelet. For a heartier American-style omelet, sprinkle a couple of tablespoons of caramelized onions, steamed and chopped broccoli florets, sauteed mushrooms, or roasted peppers and garlic. Drain the cooked vegetables well before sprinkling them over the cheese so they don’t make the filling watery.

How to Store a Cream Cheese Omelet

Place a leftover cream cheese omelet in an airtight container and store it in the refrigerator. Eat it cold, at room temperature or lightly reheated.

How long does a cream cheese omelet last?

A cream cheese omelet lasts three to four days in the refrigerator. The cooked eggs keep quite well for that short period, but they won’t have the same flavor and texture as the freshly made omelet. To avoid leftovers, cut this cream cheese omelet recipe in half and cook the eggs in a 7 or 8-inch skillet.

How do you reheat a cream cheese omelet?

Reheat a cream cheese omelet in a lightly oiled nonstick skillet over medium-low heat. Alternatively, warm it gently in the microwave in 30-second bursts, flipping the omelet partway through.

Cream Cheese Omelet Tips

What’s the secret to making a great omelet?

A skillet with a pristine nonstick surface is the secret to making a great omelet. Even tiny scratches might allow the egg to bind to the pan and turn the omelet into scrambled eggs. Choose a small enough pan that the omelet won’t spread too thin. To make an extra-fluffy omelet, whisk the egg whites separately. Push the egg mixture gently to the center as it cooks so that the outer surface sets evenly. If you add more fillings, use a light hand; an overstuffed omelet cannot fold closed without tearing the delicate egg wrapping. As soon as you fold the omelet, remove it from the heat to avoid rubbery, overcooked eggs.

What else can you serve with a cream cheese omelet?

Serve a toasted slice of bread or bagel half alongside a cream cheese omelet. Simply butter the bread or turn it into classic avocado toast. Add a side of bacon, breakfast sausages or a bowl of mixed fruit. All sorts of breakfast potatoes, from crispy hash brown potatoes to seasoned red potatoes, pair well with the cheesy omelet. Serve the omelet for dinner alongside a roasted vegetable medley or, for meat lovers, sheet-pan kielbasa and veggies.