HERBED CREAM CHEESE OMELET

1 (3 ounce) pkg cream cheese, room temperature
1 teaspoon chopped parsley
1 teaspoon minced fresh chives
1/4 teaspoon dried thyme
1 teaspoon chopped fresh basil (optional)
4 eggs
salt and freshly-ground black pepper (to taste)
1 tablespoon butter

In a small bowl, mash cream cheese with parsley, chives, thyme, and basil, if using.

Crack eggs into medium bowl and add salt and pepper. Gently beat eggs with a fork.

In a medium nonstick skillet or omelet pan, melt butter over high heat until foamy. Pour eggs into pan. Reduce heat to medium. Cook lifting edges to let uncooked egg flow underneath, until omelet is nearly set but still moist on top, 45 to 60 seconds.

Spoon cream cheese-herb mixture down half of omelet in 6 or 8 dollops. Fold plain side over cream cheese and cook 30 seconds longer.

Slide onto a plate and serve at once.

Servings: 2
Source: 365 Ways To Cook Eggs by Elaine Corn