This Cream Cheese and Tomato Omelet with Chives is my routine recipe for a Saturday morning, Keto breakfast. This gourmet, garden salad, filled omelet, is the perfect nutritionally balanced breakfast to start your weekend.
My kids love pairing it with a glass of freshly squeezed orange juice made from our slow presser, and a warm, melted butter, baguette. It’s the simple pleasures in life and this recipe definitely fits well.
To make the Cream Cheese and Tomato Omelet with Chives, you will need the following ingredients:
In a bowl, whisk together the eggs, milk, salt and pepper together.
Heat a 6-inch nonstick skillet over medium heat; pour the egg mixture into the hot skillet, tilting so the egg mixture cover the entire bottom of the skillet. Slowly cook the egg mixture for about 5-10 minutes, until set.
Arrange small dollops of cream cheese onto half of the omelet and sprinkle the tomato and chives over the cream cheese. Fold the omelet in half, over the fillings.
Remove the skillet from the heat and cover for about 2-3 minutes until the cream cheese has softened.
Get it all in the morning with this Cream Cheese and Tomato Omelet with Chives for breakfast! This full of flavor omelet is the best breakfast for dinner recipe, too! Try it on your own and tag #cookmerecipes in your own breakfast posts!
It's my favorite breakfast!
