Easy 2-Ingredient French Omelette with Dairy Free Cream Cheese

Cook together. Eat together.
We’re back at it on FaceTime.

Proud mom moment: I was always impressed how Rebel learned in a middle school cooking class to whip up a French omelette in a few short minutes. At home she’d make them using a omelette pan my mom gave her.

Over this week’s video blog with Rebel, I made the recipe for the first time. She was excited to show me a new technique she’d learned for finishing off the omelette in the oven, which at first seemed a bit extra but, wow, what a difference. It turned out much more fluffy than an omelette cooked completely on the stove top.

The small amount of cream cheese spread in the middle is a tangy, creamy surprise. I just loved the results, even though I need a little more practice and a pan that doesn’t heat too fast.

We’re still blogging remotely but learning to share the experience over FaceTime. If you haven’t cooked or shared a meal with someone over video chat, give it a try. It makes the pandemic go a little easier.

~ Lee

eggs, breakfast, omelet, French omelette, cream cheese, 2-ingredient

Recipes

French

Yield: 1 - omelette

Author: Burnt Toast Food Blog

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Easy, 2-Ingredient French Omelette with Dairy Free Cream Cheese

The fluffiest omelette with delicious cream cheese filling. Cook on the stovetop and finish in the oven. Make it dairy free or lactose free.

Prep time: 2 MCook time: 7 MTotal time: 9 M

Ingredients:

• 2 large eggs
• 2-3 teaspoons cream cheese, plant-based or lactose free
• salt, optional or to taste
• 2 teaspoons margarine (or olive oil)

Instructions:

1. Preheat oven to 300°.
2. Whisk eggs in a small bowl. Season with salt, if desired.
3. Melt the margarine in an oven-proof, nonstick 8” omelette pan over medium-low heat on the stove. (Don't preheat the pan.) As it melts, tilt the pan to coat the surface. 
4. Keep the heat at medium-low. You don’t want the egg to cook too fast. Pour the eggs into the pan. Tilt the pan slightly so that the eggs cover the bottom evenly.
5. Let cook for a couple of minutes while egg begins to set up on the bottom -- test by slipping a spatula a little bit under the edge to see. The entire top surface should still be runny.
6. Turn the burner off, and place pan in the oven for 3-4 minutes or until the top just sets up.
7. Bring the skillet back to the stovetop (still turned off). With a small spatula or the back of a spoon, spread a thin layer of cream cheese (about 3" wide) down the center of the omelette. Fold over 1/3 of the omelette to almost cover the cream cheese. Fold again in the same direction until omelette is rolled up.
8. Serve immediately.

Notes:

Be sure to use a nonstick skillet and keep it at a low and even heat. We used Kite Hill Cream Cheese or Miyokos Creamery Organic Plainly Classic Cashew Cream Cheese. Add about ¼ cup of other fillings such as cooked, diced meat or sauteed vegetables.

Burnt Toast Food Blog, 2020

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