Creamy Herbed Cheese Omelette

1. 1

   Beat eggs, cream cheese product, Monterey Jack cheese and water in large bowl of mixer fitted with wire whisk attachment until well blended.

2. 2

   Stir in onions.

3. 3

   For each serving: Melt 1/2 tsp.

4. 4

   (2 mL) butter in medium nonstick skillet on medium heat.

5. 5

   Add 5-1/2 oz.

6. 6

   (155 g) of the egg mixture; cook until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath.

7. 7

   When egg mixture is set, but top is still slightly moist, slip spatula underneath omelette, tip skillet to loosen and gently fold omelette in half.

8. 8

   Slide or flip omelette onto serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.