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Herb and Three Cheese Omelet Recipe

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This recipe for Herb and Three Cheese Omelet, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Monday, September 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 T. half-and-half, milk or water
1 T. chopped fresh chives
salt and pepper, to taste
1/2 T. butter
6 T. grated cheese (3 T. Swiss, 2 T. cheddar, 1 T. Parmesan)

Directions:
Directions:
Whip eggs with milk, chives, salt and pepper. Make sure all the white is fully incorporated. Melt butter over high heat in a 10-inch nonstick skillet coated with cooking spray. Heat until bubbly. Pour egg mixture into skillet, pulling eggs toward the center from each side. Remove from heat when eggs no longer run, but are still quite moist. Add cheeses to top half of omelet, fold, then invert onto a warm plate. Let rest 1 minute before serving.

Personal Notes:
Personal Notes:
Recipe from Cuisine At Home magazine. My favorite way to make this is to add crumbled bacon and mushrooms with the cheese. For the cheese, I just use all cheddar jack. These are awesome!

 

 

 

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