Featuring the Cuisinart nonstick skillet for that flawless golden exterior, a durable cutting board for prep with purpose, and a premium knife block to deliver those clean chive cuts that say “this dish matters.” Whether it’s plated for someone special or eaten over the sink mid-shift, this omelet starts with technique, and ends with heart.
Ingredients
- 3 tablespoons garlic and herb spreadable cheese, such as Boursin, room temperature
- 3 large eggs
- 1 teaspoon heavy cream
- Pinch kosher salt
- 1 tablespoon unsalted butter
- 1 to 2 tablespoons ripple-cut sour cream and onion potato chips, crushed
- ½ teaspoon thinly sliced chives
- Freshly cracked black pepper, for serving
Preparation
- In a small bowl, whisk the cheese, and 1 teaspoon of water until smooth. Using a rubber spatula, transfer the cheese to a piping bag or small resealable bag and set aside.
- Place a medium fine-mesh strainer over a medium bowl. Crack the eggs into the strainer, and then whisk with a fork until combined and strained into the bowl. Add the cream and salt to the eggs, and whisk briefly to combine.
- Heat the butter in a 10-inch nonstick skillet over medium heat. Pour the eggs into the pan. Use a rubber spatula to rapidly stir the eggs, almost like you are scrambling them, for 1 minute. Spread into an even layer in the base of the skillet when the eggs are softly set.
- Remove the skillet from the heat. Cut the tip of the bag, and then pipe the cheese in a line down the center of the eggs.
- Slightly tip skillet away from you. Starting with the edge closest to you, roll the omelet, wrapping the eggs around the cheese. Slide the omelet onto a plate.
- Garnish with the chips, chives, and black pepper. Serve immediately.