• 2eggs
  • 1 tablespoon milk
  • salt and ground black pepper to taste
  • 3 tablespoons cream cheese, softened
  • 2 tablespoons seeded and diced tomato
  • 1 tablespoon chopped fresh chives
  • Directions

  • Step 1

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


  • Step 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.

  • Step 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.

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