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Cream Cheese Omelet
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Source: Spirit of Christmas Cookbook Vol. 2, 1997
| 6 | eggs |
| 4 oz. | cream cheese, softened |
| 1 tsp. | salt |
| 1/2 tsp. | ground black pepper |
| 1 1/2 Tb. | butter |
| 6 | green onions, finely chopped |
In a large bowl, beat eggs, cream cheese, salt and pepper using an electric mixer. In a large skillet, melt butter over medium heat. Add green onions; saute until tender. Pour egg mixture into skillet; sitr once to mix egg mixture with onions. cook 3-5 minutes or until top is bubbly and eges begin to brown. Using a knife, lift edges of omelet up and tilt skillet to allow egg mixture in center of omelet to run under omelet. Cook 1 minute longer. Use a spatula to fold omelet in half. Reduce heat to low and cook omelet 3-5 minutes longer or until omelet is set in center. Transfer to a warm plate, cover, and place in a 200 degree oven until ready to serve. Serve warm.
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