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1
Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
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2
Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat.
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3
When the butter is hot and bubbling, swirl it around in the pan.
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4
Just before the butter begins to brown, beat 2 of the eggs and pour into pan.
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5
Lower the heat.
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6
After 10 seconds or so, the omelet will coagulate.
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7
Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet.
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8
Repeat this one more time, then take the skillet off the heat.
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9
Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other.
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10
Season the omelet with additional salt and pepper to taste.
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11
If it has not completely set, place the pan over medium heat for a half minute longer.
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12
When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll.
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13
Serve it right away.
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14
Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs.
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15
Serve each one as soon as it is cooked.
