Cream Cheese Omelet with Fresh Herbs
Portuguese-style omelet filled with cream cheese, parsley, and oregano. Eggs are cooked in hot oil and rotated in the pan for even cooking, then folded with the creamy filling. Quick, savory, and perfect for breakfast or light meals.
Ingredients
- 3 eggs
- parsley, minced
- ¼ cream cheese
- black pepper, to taste(optional)
- oregano, to taste(optional)
- 1 pinch salt
- onion, minced
- oil, for cooking
Instructions
- 1
Mince the onion and parsley finely.
- 2
Combine the minced onion, parsley, cream cheese, black pepper, oregano, and salt in a bowl and mix well. Set aside.
- 3
Heat a pan over medium heat and add a small amount of oil. Let it heat slightly.
- 4
Pour the eggs into the pan.
- 5
Rotate the pan in circular motions to cook the eggs evenly and quickly.
- 6
Add the filling mixture to the omelet and fold the edges.
- 7
Flip the omelet to finish cooking.
Tips
Rotate the pan continuously for faster, more even cooking of the eggs.
Have the filling prepared before cooking so the omelet stays warm while you fill it.
Good to Know
Filling can be prepared up to 1 hour ahead and refrigerated.
Serve immediately while hot.
Common Mistakes
Do not skip the circular pan rotation to avoid uneven, thick patches of undercooked egg.
Do not add filling too early to avoid it leaking out before the eggs fully set.