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Cheesy Chive Omelet

Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 3 large eggs
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 tablespoon minced fresh chives
  • 1 tablespoon butter
  • 1/4 to 1/2 cup shredded cheddar cheese


  • In a small bowl, whisk eggs, water, salt and pepper. Stir in chives.
  • In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
  • When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.
Nutrition Facts
1/2 omelet: 216 calories, 18g fat (9g saturated fat), 309mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.

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  • ms11145
    Mar 6, 2017

    I fix omelets at least once a week. I love the addition of chives ; however, husband didn't even notice since he drowned his omelet with salsa. I liked it. Since I had mushrooms that were turning, I added that with the chives. Instead of water, I chose to use half & half which I normally use anyway. It gives the omelet a smoother taste.

  • C-Ro
    Oct 25, 2014

    Simple and tasty!

  • kimsday
    Dec 23, 2012

    very easy my 13 year old daughter made this for me and It was excellent