Cream Cheese And Tomato Omelet With Chives

1. 1

   Whisk eggs, milk, salt, and pepper together in a bowl.

2. 2

   Heat a 6-inch nonstick skillet over medium heat; pour egg mixture into the hot skillet, tilting so egg mixture covers the entire bottom of skillet. Slowly cook egg mixture until set, 5 to 10 minutes.

3. 3

   Arrange small dollops of cream cheese onto half the omelet; sprinkle tomato and chives over cream cheese. Fold omelet in half over the fillings. Remove skillet from heat and cover until cream cheese has softened, 2 to 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.