| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 26g | 11g | 5g |
| sugars | fibre | protein | salt |
| 3g | 1g | 22g | 1.0g |
Every time I whip up a batch of these delightfully eggy Mini Chive Omelettes, I can’t help but reminisce about family trips to the berry farms near Portland, Maine. The recipe may not originate from New England or the briny seafood I’m known for, but the freshness of its ingredients and the simplicity of its preparation echo the kitchen principles I’ve carried with me from childhood.
Featuring a lively blend of fluffy eggs, sharp cheddar cheese, snappy chives, and refreshing tomatoes, these Mini Chive Omelettes possess a harmony of flavors that truly speaks to my palate—an experience I wholeheartedly enjoy sharing with my daughters Erin and Samantha who find joy in relishing every bite.
Health Benefits in Abundance
Apart from the delightful flavor profile, what propels me to constantly return to this recipe is its solid nutrition. Eggs, the star ingredient, are an excellent source of high-quality protein and heart-healthy omega-3 fatty acids—a crucial building block for growing children like mine. Not to mention, chives bring their fair share of health advantages as well. These petite green herbs are bursting with antioxidants and vitamin K, contributing to heart health and improved bone strength.
A Versatile Culinary Delight
Despite the healthy nature of the dish, you won’t need to worry about sacrificing flavor. The addition of butter grants these Mini Chive Omelettes an indulgent, melt-in-your-mouth texture that can make any weekday breakfast feel like a lavish Sunday brunch. And the beauty of this recipe? You can switch things up according to your liking. Craving something sweet? Feel free to toss in some finely diced apples for a sweet and savory contrast. Yearning for a meatier version? A handful of diced ham or crumbled bacon would certainly do the trick!
Whether served alongside a fresh green salad, a warm slice of homemade sourdough bread, or even my favorite New England Clam Chowder, these Mini Chive Omelettes integrate seamlessly with a variety of dishes, making them a regular, yet versatile, fixture in my family’s meal rotation.
At the end of the day, while my culinary heart may always be tethered to the salty pleasures of Atlantic seafood, there’s something to be said about the comfort and versatility presented by these Mini Chive Omelettes—a dish that consistently imparts a sense of home, no matter where we are.
What You’ll Need
- 12 large eggs
- 1 cup of milk
- 2 tablespoons of unsalted butter
- 1/2 cup of chopped fresh chives
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of cheddar cheese, grated
- 1 tomato, diced
Method
Step One
Start by beating the 12 large eggs and 1 cup of milk together in a large bowl. Keep stirring until they are well combined and set it aside.
Step Two
Melt the 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. Make sure all surface of the skillet is covered with the butter to avoid the eggs sticking to the skillet.
Step Three
Pour the egg and milk mixture into the buttered skillet. Sprinkle the 1/2 cup of chopped fresh chives, 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper evenly over the mixture. Stir gently.
Step Four
Cook until the edges of the eggs start to set and pull away from the pan. Lift the edges slightly with a spatula to allow uncooked egg to flow underneath.
Step Five
Sprinkle the 1 cup of grated cheddar cheese evenly over the top of the eggs. Allow it to cook until the cheese starts to melt.
Step Six
Once the eggs are fully set and the cheese is melted, sprinkle the diced tomato evenly over the top of the omelette. Fold the omelette in half with a spatula, and continue to cook for a few more minutes, until the inside is fully cooked and the cheese is melted.
Step Seven
Slide the finished omelette onto a serving plate, slice into mini omelettes, and serve hot.
